Béarnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, fresh tarragon, black peppercorns and shallots. Egg yolks and butter complete this divine sauce. This is a sauce that is absolutely delicious when served with any plain meat or fish. Also out of all the sauces, Béchamel Sauce, Hollandaise Sauce, Marinara Sauce and Béarnaise Sauce, Béarnaise is most used. Béarnaise Sauce is a versatile recipe that has come to my rescue on a number of occasions. When your meal doesn’t have the WOW factor this sauce will help. These sauces are essential for every home cook to learn as they will all save you day at some stage.
Béarnaise Sauce
Bérnaise Sauce is a French classic that is perfect for plain meat and fish. It transforms the protein into a delicate meal to enjoy.
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Servings: 6 portions
Calories: 47kcal
Ingredients
- 1/2 cup white wine quality wine
- 1 Tbs shallots finely chopped
- 1/2 tsp fresh tarragon chopped
- 3 large egg yolks free range
- 1/2 tsp Salt
- 1/2 cup butter
Instructions
- Combine wine, shallots and tarragon and cook until wine is reduced to a mere glaze.1/2 cup white wine, 1 Tbs shallots, 1/2 tsp fresh tarragon
- Combine egg yolks and salt in a blender.3 large egg yolks, 1/2 tsp Salt
- Slowly pour glaze in blender, blending as it is poured.
- Heat butter until bubbling hot.1/2 cup butter
- Turn on blender again and gradually pour melted butter in steady stream until sauce thickens.
Notes
A divine sauce that is an intricate part of so many recipes.
Nutrition
Calories: 47kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 105mg | Sodium: 199mg | Potassium: 44mg | Sugar: 0.2g