Cooking Index - Cooking Recipes & IdeasSauce Bearnaise Recipe - Cooking Index

Sauce Bearnaise

In France, sauce Bearnaise is seldom made at home. French housewives are reluctant to make it because it is one of the hardest things to make successfully. Many dishes which seem difficult, such as souffle, omelet, or puff paste, require only reasonable attention. Bearnaise is so sensitive that it will curdle at the drop of a piece of butter.

Cuisine: French
Courses: Sauces
Serves: 1 people

Recipe Ingredients

1/4 cup 59mlDry white wine
1/4 cup 59mlWhite vinegar
2   Shallots - chopped
4   Peppercorns - crushed
3   Egg yolks
3/4 cup 148g / 5.2ozButter - (1 1/2 sticks)
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlDried tarragon leaves
1/2 teaspoon 2.5mlFinely chopped parsley

Recipe Instructions

In small, heavy saucepan, combine wine, vinegar, shallots, and peppercorns. Cook over brisk flame until liquid is reduced to approximately 2 tablespoons. In top of double boiler, combine egg yolks, 1 tablespoon butter, salt, and tarragon. Strain liquid from saucepan through a fine sieve into top of double boiler. Mix well. Place top over hot (but not boiling) water and cook, whipping constantly, until creamy.

Gradually add remaining butter cut into small pieces, whipping constantly until smooth and well blended. Add parsley. Serve warm. (Bearnaise cannot be served hot because heating would cause it to curdle.) It should be the consistency of thick mayonnaise.



Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.