Opis
Béarnaise sauce is a classic French sauce made with clarified butter, egg yolks, and flavored with herbs.
Składniki
Skala
- 1/2 cup unsalted butter
- 3 egg yolks
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 tablespoon shallots, minced
- 1 tablespoon fresh tarragon, chopped
- Salt to taste
- Pepper to taste
Instrukcje
- In a saucepan, combine vinegar, water, shallots, and half the tarragon. Simmer until reduced by half.
- Strain the mixture to remove solids and let it cool.
- In a bowl, whisk egg yolks with the cooled reduction.
- Place the bowl over a pot of simmering water, whisking constantly.
- Slowly add melted butter while whisking until the sauce thickens.
- Stir in the remaining tarragon, salt, and pepper.
Uwagi
- Serve immediately for best flavor.
- Can be kept warm over low heat but avoid overheating.
- Pairs well with steak and vegetables.
- Czas Przygotowania: 10 minutes
- Czas gotowania: 15 minutes
- Kategoria: Sauce
- Sposób: Stovetop
- Kuchnia: French
Zasilanie
- Wielkość porcji: 2 tablespoons
- Kalorie: 120
- Cukier: 0g
- Sód: 50mg
- Kwasy: 14g
- Nasycony tłuszcz: 9g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 1g
- Włókno: 0g
- Białko: 1g
- Cholesterol: 70mg
Słowa kluczowe: bernaise sauce, French sauce, egg yolk sauce, clarified butter sauce