Béarnaise Sauce
Sauces and Marinades • European
Description
Pairs wonderfully with meat, especially beef.
Ingredients
- Whole egg 3 pieces
- Dry White Wine 5 fl oz
- Champagne Vinegar 0 fl oz
- Tarragon 0 oz
- Onion 1 piece
- Butter 5 oz
Step-by-Step Guide
Step 1
Finely chop the onion.
Step 2
In a small saucepan, combine the onion, wine, vinegar, and tarragon. Cook for 10 minutes, stirring, and then remove from heat. Let cool for 5 minutes.
Step 3
Place the saucepan over low heat. Add the yolks and whisk constantly in a figure-eight motion until the sauce thickens. Do not allow the yolks to scramble or burn. The sauce should be thick but still pourable. Remove from heat.
Step 4
Add the butter and mix well.
Step 5
Transfer to a sauceboat and serve.
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