Béarnaise Sauce

Name: Béarnaise Sauce
Ingredients: 1 shallot or small onion, finely chopped; 1 shallot or small onion, finely chopped; 2 tablespoons wine vinegar; ½ glass white wine; 1 teaspoon fresh tarragon leaves; 3-4 egg yolks; 9 oz (250 g) unsalted butter; Pepper

Preparation info

Difficulty
Easy

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

This is a wonderfully versatile sauce which can be adapted as you want. For instance, just add chopped mint instead of tarragon when serving lamb.

Ingredients

½ glass white wine
2 tablespoons wine vinegar
1 shall

Condiment
Sauce
Vegetarian
Gluten-free

Method

Boil the wine and vinegar with the shallot and pepper until reduced by half.

Melt the butter and keep hot.

In a bowl, whisk the egg yolks. Reduce the speed of the whisk and pour the butter in slowly, whisking steadily all the while. Pop in the fresh tarragon and then whisk in the reduced wine and vinegar mix.