14:35, 25 Jul 2023, author: Ermakova M.

Béarnaise sauce

Name: Béarnaise sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5+
Cuisine: french
Ingredients: Raw yolks - 3 pcs.; Dry white wine - 3 tbsp.; Wine vinegar - 3 tbsp.; Tarragon - 5 g or sprig; Chervil - 5 g or sprig; Shallot - 1 pc.; Butter - 120 g; Salt and pepper - to taste

Very tasty, with a rich aroma and good consistency, French Béarnaise sauce, I suggest you cook it with me! The fact that the French are big lovers of sauces is a well-known fact, but the fact that these sauces are surprisingly popular, I will try to prove to you today by preparing this sauce at home, quickly, without any difficulties.

Photo source: 123rf.com/profile_brad2

Béarnaise sauce refers to sauces based on eggs and butter, with the addition of traditional French herbs: tarragon and chervil, preferably fresh. I didn’t have fresh herbs, I added dried ones - anyway, the sauce turned out to be fragrant.

Béarnaise sauce

Кухня: french, ужин, калории: 433, время приготовления: 00:30

Ингредиенты

Raw yolks - 3 pcs.

Dry white wine - 3 tbsp.

Wine vinegar - 3 tbsp.

Tarragon - 5 g or sprig

Chervil - 5 g or sprig

Shallot - 1 pc.

Butter - 120 g

Salt and pepper - to taste

Рецепт

1. So, let's prepare all the products on the list. From the indicated amount of products, 200 g of ready-made Béarnais sauce will be obtained.

2. Shallots (I have a regular onion) cut as small as possible. Add wine and wine vinegar.

3. Add tarragon and chervil. You can twigs, you can dried herbs. We put the saucepan on the fire and simmer over medium heat for 4-7 minutes, until the onion becomes soft and the liquid has not evaporated by half.

4. We shift the contents of the stewpan into a blender and pierce well until smooth.

5. Separate the proteins from the yolks. Use the whites for another dish, we only need the yolks.

6. Add 3-4 drops of water and a pinch of salt to the yolks and beat the yolks with a whisk so that they turn white a little.

7. Mix the onion-wine mixture with the yolks in a larger container.

8. Install the container on the steam bath. Melt the butter in the microwave and add 1-2 tablespoons in portions to the container, constantly whisking with a whisk. We continue to beat the mass until it thickens. We taste the mass, if necessary, add salt, add also a pinch of black ground pepper.

9. This is how the finished Béarnais sauce should look like.

10. I often use Béarnaise instead of Hollandaise for beef, chicken and asparagus.

11. Béarnais sauce is especially good served with grilled fish!

Bon appetit!