Béarnaise Sauce

Name: Béarnaise Sauce
Ingredients: 1 tablespoon freshly chopped French tarragon leaves; 55 ml tarragon vinegar; 55 ml dry white wine; 2 teaspoons finely chopped shallots; 110–170 g butter approx., salted or unsalted depending on what it is being served with; a pinch of freshly ground pepper; 2 egg yolks, preferably free-range; 1 tablespoon cold water

Preparation info

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

One of the great classics! Use French rather than Russian tarragon if you can find it.

Ingredients

55 ml tarragon vinegar
55 ml dry white wine
2 teaspoons</

Sauce
Vegetarian
Gluten-free

Method

If you do not have tarragon vinegar to hand, use a wine vinegar and add some extra chopped tarragon. Boil the first four ingredients together until completely reduced and the pan is almost dry but not browned. Add 1 tablespoon of cold water immediately. Pull the pan off the heat and allow to cool fo