Béarnaise sauce
Serves 1
Directions
- 1Chop the onion.
- 2Add black peppercorn and fresh tarragon.
- 3Add white wine vinegar and white wine.
- 4Reduce half way, strain and keep 30ml of the reduction.
- 5Start sabayon in double boiler with egg yolk, reduction and water.
- 6Keep whisking the egg yolks.
- 7Slowly pour the melted clarified butter.
- 8Add the fresh (or dry) tarragon.
Ingredients
- 80 g onion chopped
- 3 g black peppercorn
- 2 g fresh tarragon
- 30 ml white wine vinegar
- 30 ml white wine
- 4 egg yolk
- 30 ml reduction
- 15 ml water
- 300 g clarified butter melted
- 3 g fresh (or dry) tarragon
Equipment
PotDouble boilerWhisk
Tips
- Keep it moving or you'll end up with scrambled eggs instead of silky magic.
- Pour it on steak, chicken or just eat it with a spoon.