Recipe courtesy of Dan Latham
Sauce Bearnaise
- Level: Easy
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1234
- Total Fat
- 128
- Saturated Fat
- 79
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 510
- Sodium
- 806
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
Ingredients
1 cup white wine vinegar
4 shallots, finely chopped
10 cracked peppercorns, or to taste
1/2 bunch fresh tarragon, washed, leaves removed
1/2 bunch fresh chervil, washed, leaves removed
3 large egg yolks
1 pound butter, cubed
Salt and pepper to taste
Garnish:
Fresh chervil, tarragon - chopped
Directions
- In a small saucepan over medium high heat bring white wine vinegar, shallots, peppercorns, tarragon, chervil to a boil and reduce by 9/10th, strain, set aside.
- In a medium bowl over simmering water whisk egg yolks until light and fluffy. Stir in vinegar reduction. Add butter in cubes, whisking until thick.
- Taste sauce and season to taste.
- Garnish sauce with chopped chervil and tarragon