Sim­ple Bear­naise Sauce

better bearnaise

Sim­ple Bear­naise Sauce

(serves 4)

225g/1 cup (two sticks) butter

3 tbsps white wine vinegar

1 tsp white wine

1 banana shal­lot, fine­ly chopped

12 tar­ragon leaves, fine­ly chopped

3 egg yolks

fresh black pep­per and salt to taste

Put the but­ter in a small saucepan to melt very slow­ly.  Some recipes have you clar­i­fy the but­ter, but I have nev­er known why: the whey is per­fect­ly deli­cious, in my opin­ion.  Mean­while, place the vine­gar, wine, shal­lot and tar­ragon in anoth­er small saucepan and sim­mer gen­tly until the mix­ture reduces just a bit.  Leave to cool while you sep­a­rate the eggs, then put the but­ter, wine mix­ture and egg yolks in a small food proces­sor and blend until smooth.  Sea­son to taste and serve hot.  If you have to reheat any left­over sauce, do it extreme­ly gen­tly, as this sauce will split in an instant if treat­ed harshly.

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