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 Bérnaise Sauce, Bérnaise is most used. Bérnaise 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.
- Combine wine, shallots and tarragon, and cook until wine is reduced to a mere glaze. Combine egg yolks and salt in blender.
- Slowly pour glaze in blender, blending as it is poured.
- Heat butter until bubbling hot.
- Turn on blender again and gradually pour melted butter in steady stream until sauce thickens.