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
Béarnaise Sauce
Emma Aouad
20
15 minutes
0 minutes
French
Sauces
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
150 grams of 100% pure butter, unsalted
3 egg yolks
1 teaspoon of pepper
3 stalks of a spring onion
3 sprigs of fresh tarragon leaves
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.