Sandra Djohan

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Sauce Béarnaise


7 ounces unsalted butter, melted and clarified

1/4 cup very finely chopped shallots

2 tablespoons finely chopped fresh tarragon

1/4 cup white wine vinegar

1/4 cup white wine

3 egg yolks

salt and pepper

Instructions

  • To clarify butter, melt it over low heat without stirring. Once it has melted remove from heat and skim off the solids floating on top.
  • Place shallots, tarragon, vinegar and wine on medium heat and boil for about 5 minutes. Strain the reduction – you should end up with about 2 tablespoons of liquid.
  • Set up a double boiler arrangement with a Pyrex bowl and a saucepan. Place the egg yolks in the bowl and whisk in the reduced vinegar. Place bowl in pan of simmering water and cook, whisking continually, until mixture thickens – about five minutes.
  • Remove from heat and very slowly whisk in clarified butter. Whisk in salt and pepper to taste.
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