Sauce Béarnaise

Name: Sauce Béarnaise
Ingredients: salt and freshly ground pepper; 1 heaped teaspoon of chopped tarragon, chervil and parsley, mixed; salt and freshly ground pepper; 4 oz fresh butter; 2 large egg yolks; 1 heaped teaspoon of chopped tarragon, chervil and parsley, mixed; 1 heaped teaspoon of chopped tarragon, chervil and parsley, mixed; 1 blade of mace; 6 peppercorns; 1 shallot; 1 bayleaf; 4 tablespoons wine vinegar

Preparation info

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

4 tablespoons wine vinegar
1 shallot
1 bayleaf

Sauce
Gluten-free
Vegetarian

Method

Reduce the vinegar with the spices to a tablespoon. Work the yolks with a nut of the softened butter, strain the vinegar over them, stir and thicken in a bain-marie, gradually adding the rest of the butter stirring constantly. Add the herbs and seasoning.