Sauce Béarnaise is a classic French sauce that is rich, creamy, and full of flavor. It is perfect for serving with grilled meats or roasted vegetables. This recipe will guide you through the process of making this delectable sauce step by step. In just a short amount of time, you can create a restaurant-quality dish in the comfort of your own kitchen. Enjoy!
Zutaten
- 3 egg yolks
- 250g unsalted butter
- 1 shallot, finely chopped
- 2 tablespoons tarragon vinegar
- 2 tablespoons white wine
- 1 tablespoon chopped tarragon leaves
- 1 tablespoon chopped chervil leaves
- Salt and pepper to taste
Zubereitung
- Melt the butter in a small saucepan over low heat. Once melted, remove from heat and let cool slightly.
- In a separate saucepan, combine the shallot, vinegar, and white wine. Cook over medium heat until the liquid has reduced by half.
- Strain the reduced liquid into a heat-proof bowl and add the egg yolks. Whisk together until well combined.
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking the mixture until it thickens and doubles in volume. This should take about 5 minutes.
- Remove the bowl from the heat and slowly pour in the melted butter while whisking continuously. The sauce should become smooth and creamy.
- Stir in the chopped tarragon and chervil leaves, and season with salt and pepper to taste.
- Serve the Sauce Béarnaise warm with grilled meats or roasted vegetables. Enjoy!
