Béarnaise Sauce
Sauces and Marinades • World
Description
This sauce is great with fillet, tenderloin, steaks, and grilled dishes.
Ingredients
- Scallions 1 bunch
- Butter 5 oz
- Champagne Vinegar 2 tablespoons
- Lemon ½ piece
- Whole egg 4 pieces
- Potato protein 1 tablespoon
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the green onion and place it in a small saucepan, add the vinegar, and cook for a few minutes until the liquid has evaporated by half. Remove the saucepan from the heat and let it cool. Add 2 tablespoons of water and lemon juice to the saucepan with the onion, and mix thoroughly.
Step 2
Place a large deep skillet on the stove, fill it with water about one-third of the way full, and bring it to a boil. Melt the butter in another small saucepan.
Step 3
Add the yolks and starch to the onion mixture, whisk, and place the bowl in the skillet with gently boiling water; continuously whisk the mixture with a whisk until the sauce thickens. Remove the saucepan from the heat and, while stirring, gently pour in the melted butter. When the mixture becomes homogeneous, add the finely chopped parsley and season with salt to taste. Serve in a warmed sauceboat.
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