Description
Béarnaise sauce is a classic French sauce made with clarified butter, egg yolks, and flavored with herbs.
Ingrédients
L'échelle
- 1/2 cup clarified butter
- 3 egg yolks
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped shallots
- Salt to taste
- Pepper to taste
Instructions
- In a saucepan, combine vinegar, shallots, and tarragon.
- Simmer until reduced by half.
- Remove from heat and let cool slightly.
- Whisk in egg yolks until well combined.
- Place the saucepan over low heat, whisking constantly.
- Slowly add clarified butter, whisking until the sauce thickens.
- Season with salt and pepper.
- Serve warm.
Notes
- Use fresh herbs for best flavor.
- Keep the sauce warm but do not overheat.
- Pair with steak or vegetables.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Sauce
- Méthode: Stovetop
- Cuisine: French
La Nutrition
- Taille D'Une Portion: 2 tablespoons
- Calories: 150
- Sucre: 0g
- De Sodium: 50mg
- La graisse: 16g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 1g
- La fibre: 0g
- La protéine: 1g
- Le taux de cholestérol: 100mg
Mots-clés: bernaise sauce, French sauce, clarified butter, egg yolks, herbs