7 Béarnaise Sauce

Name: Béarnaise Sauce (For Minceur versions see Nos 36 and 37)
Yield: For eight people
Cuisine: French
Ingredients: 300 g (10½ oz) butter (plain unsalted or clarified) or double cream or whipping cream; 300 g (10½ oz) butter (plain unsalted or clarified) or double cream or whipping cream; 1 heaped teaspoon peppercorns, coarsely crushed; 5 egg yolks; 300 g (10½ oz) butter (plain unsalted or clarified) or double cream or whipping cream; 300 g (10½ oz) butter (plain unsalted or clarified) or double cream or whipping cream; 300 g (10½ oz) butter (plain unsalted or clarified) or double cream or whipping cream; 50 g (2 oz) chopped shallots; 2 tablespoons chopped tarragon (out of season, use either tarragon preserved in vinegar (make your own) or frozen tarragon); 7 tablespoons red wine vinegar; 1 teaspoon chopped chervil; salt; 2 tablespoons chopped tarragon (out of season, use either tarragon preserved in vinegar (make your own) or frozen tarragon); 2 tablespoons chopped tarragon (out of season, use either tarragon preserved in vinegar (make your own) or frozen tarragon)

For Minceur versions see Nos 36 and 37

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Ingredients for the reduction

7 tablespoons red wine vinegar
50 g (2 oz) chopped

Europe
France
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Depending on whether you have chosen to make the sauce with clarified butter, plain butter or cream, there are three different methods of procedure.

To obtain clarified butter, melt the butter slowly in a pan, it will become transparent, like olive oil, and form a deposit of whitish milk solids on the bottom of the pan.