Sauces & stocks
Béarnaise Sauce
Aromatic tarragon sauce, perfect for grilled meats.
VegetarianGluten-free
Ingredients
- 3 egg yolks
- 150 g butter
- 50 g white wine vinegar
- 1 shallot, chopped
- 1 tablespoon chopped tarragon
- Salt and pepper to taste
Step-by-step
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- Put the shallot, vinegar and half the tarragon in the mixing bowl, 5 min/100°C/speed 1 to reduce; strain and set aside.
- Fit the butterfly whisk; add the butter, 3 min/90°C/speed 1, and reserve melted.
- Add the yolks and the reduction to the mixing bowl, 5 min/70°C/speed 3.
- With speed 3 running, pour in the butter little by little through the lid opening.
- Add the rest of the tarragon, salt and pepper, 10 sec/speed 2.
Tips
- Pairs perfectly with a good entrecôte.
- Keep it warm until serving, never too hot.
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