True Bearnaise Sauce
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
Yield
6 servingsPrep
5 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
shallots
or onion, minced |
*
|
| 1 | sprig |
tarragon leaves
chopped |
*
|
| 1 | sprig |
chervil
chopped |
*
|
| 2 | each |
peppercorns
|
*
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | cup |
tarragon vinegar
|
|
| 5 | large |
egg yolks
|
|
| ¾ | cup |
butter, unsalted
melted |
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
shallots
or onion, minced |
*
|
| 1 | sprig |
tarragon leaves
chopped |
*
|
| 1 | sprig |
chervil
chopped |
*
|
| 2 | each |
peppercorns
|
*
|
| 0.6 | ml |
salt
|
|
| 59 | ml |
tarragon vinegar
|
|
| 5 | large |
egg yolks
|
|
| 177 | ml |
butter, unsalted
melted |
|
| 1 | dash |
cayenne pepper
|
*
|
Directions
Combine minced shallot, tarragon, chervil, peppercorns, salt, and vinegar.
Cook over low heat until the vinegar has been reduced to about 1 to 1½ tablespoons.
Cool to lukewarm.
Remove peppercorns.
Add egg yolks and stir briskly, preferably with a wire whisk.
Place in top of double boiler over hot not boiling water and gradually add melted butter.
Stir until sauce thickens.
Season with cayenne. Taste and adjust salt if needed.
Makes about 1½ cups sauce.
