Béarnaise Sauce
Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.
Source and licence
"Béarnaise Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:B%C3%A9arnaise_Sauce, revision 4518859), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:B%C3%A9arnaise_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518859
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
France. Associated with France by curated dish list: béarnaise (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 30 ml (2 tablespoons) tarragon vinegar
- 30 ml (2 tablespoons) sherry vinegar or dry white wine
- 1 shallot, finely chopped
- 2 egg yolks
- 75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)
- Salt
- Cayenne pepper to taste
- 1 tablespoon freshly-chopped tarragon
- 1 tablespoon freshly-chopped parsley
Method
- Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
- Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
- Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
- Season and serve.