Sauce Béarnaise
★★★★☆
Ingredients
- 60ml cider vinegar
- 125ml white wine (Champagne or dry white)
- 2 minced shallots
- 4 egg yolks
- Fresh tarragon bouquet, leaves separated from stems
- 180g salted butter, room temperature
- Salt, to taste
Instructions
- 1. In a thick-bottom casserole, reduce white wine and vinegar with minced shallots and tarragon stems to a flavorful syrup, then strain into a bowl.
- 2. In another casserole, whisk the 4 yolks with 4 spoons of the vinegar reduction and beat vigorously until eggs begin to thicken.
- 3. Slowly drizzle in the first piece of butter while whisking until a thick emulsion forms.
- 4. Alternate melting pieces of butter and thickening the yolks.
- 5. Season with salt and chopped tarragon leaves.
CANNOT be cooked in advance. Be careful not to overheat or it will turn to scrambled eggs. If under-heated, it will be thin and wet instead of rich and meat-coating.