Name: Béarnaise Sauce
Cuisine: United Kingdom
Ingredients: 1 tsp chopped chervil (this is optional, really) salt; 225 g butter 4 egg yolks; 50 g shallots, finely chopped; 6 crushed black peppercorns (optional) 2 tbsp chopped tarragon; 7 tbsp red wine vinegar

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is similar to the recipe ingredients in Michel Guérard’s Cuisine Gourmande (not as iconoclastic as Cuisine Minceur, but as intelligent). The method, though, is mine.

Ingredients

7 tbsp red wine vinegar
50 g shallots, finely chopped
6 crushed

Method

Put the vinegar, shallots, peppercorns if using and half the tarragon into a heavy-bottomed stainless-steel or enamel saucepan and bring to the boil. Reduce rapidly for 4 minutes. Pass through a sieve into a bowl and return to the saucepan. Allow to cool.

Melt the butter in a small saucepan. Add the egg yolks to the vinegar reduction and beat with a spiral whisk. (a balloon whisk is lik