Sauce béarnaise
Serves 1
Directions
- 1Finely chop the tarragon leaves and the shallot.
- 2In a saucepan, combine the shallots, mignonette pepper, and vinegar. Reduce the mixture over heat until it reaches a compote-like consistency.
- 3Add the white wine and the egg yolks. Whisk constantly over medium heat to emulsify without cooking the eggs; remove from heat occasionally if the saucepan gets too hot.
- 4Once the mixture is creamy and smooth, mount the sauce by whisking in the cold cubes of butter gradually.
- 5Fold in the chopped tarragon delicately.
Ingredients
- 1 whole shallot, finely chopped
- 5 branches tarragon, finely chopped
- 1 tsp mignonette pepper
- 20 cl vinegar
- 5 whole egg yolk
- 15 cl white wine
- 300 g salted butter, cold, cut into small cubes
Equipment
chef's knifecutting boardsaucepanwhiskspatula
Tips
- You can use apple cider vinegar instead of white vinegar.
- You can increase the pepper to 1.5 teaspoons if you prefer it spicier.
- Traditionally, this sauce uses tarragon and chervil, but the creator prefers just tarragon.
