# Salsa bearnesa

Béarnaise sauce that is served in the great restaurants.

- Servings: 4 servings
- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- chalota
- vino blanco
- vinagre de estragón
- estragón
- yemas de huevo
- mantequilla
- pimienta negra en mignonette
- sal
- perifollo

## Instructions

1. Reduce the white wine with tarragon-flavored vinegar.
2. Add the shallots and tarragon, and let the alcohol evaporate.
3. Lower the heat and add the three egg yolks that will be mounted in sabayon.
4. When it is foamy, add the melted butter, previously clarified.
5. Season with salt and pepper.
6. Finish with chervil and fresh tarragon.

## Equipment

- pan

## Tips

- If possible, use fresh tarragon.
- Clarified butter will give a finer sauce.

## Source

- Original video: https://www.youtube.com/watch?v=JiTkJHUESKQ
- Recipe page: https://www.cliprecipe.com/recipe/7cbdc62f-9e9d-4fee-b2b6-68a668817d02
- Extracted: 2025-03-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt