Béarnaise sauce


Preparation info

    • Difficulty


Appears in

Rôtis: Roasts for Every Day of the Week


By Stéphane Reynaud

Published 2009

  • About


Peel and finely chop 2 French shallots and 1 small bunch of tarragon, then cook in 100 ml ( fl oz) of wine vinegar over medium heat until the liquid has completely evaporated. Turn down to a very low heat and add 2 egg yolks, then whisk vigorously to a creamy texture. Add 200 g (7 oz) of melted butter, little by little, to the egg mixture, beating constantly. Season with salt and pepper.