Salsa bearnesa
Serves 4
Directions
- 1Reduce the white wine with tarragon-flavored vinegar.
- 2Reduce the white wine with tarragon-flavored vinegar.
- 3Reduce the white wine with tarragon-flavored vinegar.
- 4Add the shallots and tarragon, and let the alcohol evaporate.
- 5Add the shallots and tarragon, and let the alcohol evaporate.
- 6Add the shallots and tarragon, and let the alcohol evaporate.
- 7Lower the heat and add the three egg yolks that will be mounted in sabayon.
- 8Lower the heat and add the three egg yolks that will be mounted in sabayon.
- 9Lower the heat and add the three egg yolks that will be mounted in sabayon.
- 10When it is foamy, add the melted butter, previously clarified.
- 11When it is foamy, add the melted butter, previously clarified.
- 12When it is foamy, add the melted butter, previously clarified.
- 13Season with salt and pepper.
- 14Season with salt and pepper.
- 15Season with salt and pepper.
- 16Finish with chervil and fresh tarragon.
- 17Finish with chervil and fresh tarragon.
- 18Finish with chervil and fresh tarragon.
Ingredients
- chalota
- chalota
- chalota
- vino blanco
- vino blanco
- vino blanco
- vinagre de estragón
- vinagre de estragón
- vinagre de estragón
- estragón
- estragón
- estragón
- yemas de huevo
- yemas de huevo
- yemas de huevo
- mantequilla
- mantequilla
- mantequilla
- pimienta negra en mignonette
- pimienta negra en mignonette
- pimienta negra en mignonette
- sal
- sal
- sal
- perifollo
- perifollo
- perifollo
Equipment
pan
Tips
- If possible, use fresh tarragon.
- Clarified butter will give a finer sauce.