Béarnaise Sauce Recipe consists of clarified butter finely combined in egg yolks with white wine vinegar together flavored with herbs. For dedicated meat eaters, this herbed butter sauce adds a special flavor without swamping your grilled steaks or pan-fried steak. It also adds aroma and enhances the taste of plain vegetables.
Ingredients: Béarnaise Sauce Recipe
½ cup butter
2 egg yolk
3 tbsp white wine vinegar
2 tbsp water
Few fresh tarragon leaves
Few chervil sprigs
1 small onion, finely chopped
1 bay leaf
1 tbsp fresh mixed herbs
6 black peppercorn, crushed
Salt and ground black pepper
Preparation Method: Béarnaise Sauce Recipe
Combine the water, onion, herb sprigs, vinegar, bay leaf and black peppercorn in a saucepan. Simmer on medium heat until liquid is reduced by half. Now strain and make cool.
In a separate bowl, cream the butter until soft.
Bring this bowl over a saucepan of normally simmering water or on double boiler, whip the egg yolks and whisk the liquid until light and fluffy.
Gradually add the butter, half a teaspoon at a time. Whip until all the butter has been incorporated before adding the next spoon
Add the chopped fresh herbs and add the salt and black pepper to taste.
Serve Béarnaise Sauce warm, not hot, on the side of a steak or put a good spoonful on the new boiled potatoes.
If you want to make Choron sauce that is excellent with grilled lamb or roast lamb. Stir in 1 tablespoon tomato paste to the sauce at the end of the First step.