Béarnaise sauce

Béarnaise sauce

By
From
Kitchin Suppers
Makes
250 ml
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
50ml white wine vinegar
50ml white wine
5 peppercorns, crushed
1 shallot, peeled and finely sliced
5 tarragon sprigs, plus 1 teaspoon chopped tarragon
3 egg yolks
3 teaspoons water
150g Clarified butter

Method

  1. Put the wine vinegar, white wine, peppercorns, shallot and tarragon sprigs into a small saucepan and bring to a simmer. Let bubble to reduce down until only 1–2 teaspoons liquor remains in the pan. Remove from the heat.
  2. Add the egg yolks and water to the reduction and whisk over the lowest possible heat until the sauce starts to thicken; do not overheat or it may curdle. You may prefer to heat the sauce in a bain-marie (a bowl over a pan of simmering water) to reduce the risk of overheating.
  3. Remove the pan (or bowl) from the heat and slowly whisk in the clarified butter. Pass through a fine sieve and then stir in the chopped tarragon.
Tags:
The Kitchin Restaurant
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