Sauce Béarnaise

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Put in a small saucepan two tablespoonfuls of dry white wine and one of wine vinegar, two chopped shallots, chervil and tarragon. Bring to the boil and let it reduce by two-thirds. Let it cool. Then add the yolks of two eggs, whipping well, then stand the saucepan in hot water and add a drop of cold water and, little by little, one ounce of butter, whipping all the time. Season with salt and pepper. It should have the consistency of thick cream. Pass it through a fine strainer into another saucepan standing in hot water, add chopped chervil and tarragon, cook one minute more.