Béarnaise sauce is known for being creamy, tangy and peppery; and this is no different. Certainly not re-inventing the wheel here, but just popping up a recipe that is preservative and additive free (as the store bought ones are usually filled with nasties).
Béarnaise sauce
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Béarnaise Sauce
Rated 5.0 stars by 1 users
Category
Sauces
Cuisine
French
Author:
Emma Aouad
Servings
20
Prep Time
15 minutes
Cook Time
0 minutes
Béarnaise is creamy and tangy with a hint of pepper adding so much flavour and nutrition to a simple piece of animal protein, or even mixed through a leafy salad.
Ingredients
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150 grams of 100% pure butter, unsalted
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3 egg yolks
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1 teaspoon of pepper
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3 stalks of a spring onion
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3 sprigs of fresh tarragon leaves
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2 tablespoons of white vine vinegar
-
Touch of salt to taste
Directions
Freshly out of the fridge, separate egg yolks from the egg whites and leave for 10 minutes or until they are room temperature.
In a bowl, use a handheld mixer/blender and whiz the tarragon leaves, spring onions and pepper so they are finely chopped.
Over the saucepan, melt butter until liquid and set aside.
In the same saucepan simmer the vinegar and whizzed dry ingredients until they come to a boil. Set aside to cool.
In a blender/ handheld mixer, blend the room temperature egg yolks, adding the vinegar mix and finally butter until desired consistency.
Add salt to taste if you desire, then pop in the fridge to thicken.
Can be stored in the fridge for 3-4 weeks.
Recipe Note
Full disclosure, I use my thermo-mix to make my béarnaise, which is MUCH easier. If you have a thermo-mix, add all dry ingredients in and chop at speed 6. Then, pop the butterfly whisk in, add the rest of the ingredients, and cook at 80 degrees, for 4 minutes at speed 1. I like to give it a good whiz after just to get that nice consistency before I put it in the fridge.