Details
Yields or Serves: 6
Rating:
[Total: 1 Average: 5/5]
Tags: Bearnaise Sauce, Beef Tenderloin, Broccoli, Butter, Chicken, Cod, Egg Yolks, Eggs, French Cooking, French Sauces, Hollandaise Sauce, Kosher Salt, Leeks, Lemon Juice, Lemons, Lobster, Pork, Potatoes, Salmon, Salt, Shallots, Steak, Tarragon, Vinegar, Water, White Wine Vinegar
Béarnaise Sauce is a delicious French sauce made of clarified butter, emulsified in egg yolks and white wine vinegar and flavored with herbs. Béarnaise sauce is a traditional sauce for steak, but can also be used on eggs, broccoli, leeks, cod, chicken, pork, lobster, salmon, beef tenderloin, potatoes, and pretty much anything that you can think of.
- 1 Tablespoon Chopped Shallot
- 4 Large Egg Yolks
- 2 Tablespoons Water
- 1 Tablespoon White Wine Vinegar Or Fresh Lemon Juice
- 2 Tablespoons Chopped Tarragon
- 1/8 Teaspoon Kosher Salt
- 16 Tablespoons Melted Butter (Cooled To Room Temperature)
- Add 1 tablespoon butter to small-size skillet. Add shallots and sauté 4 minutes until softened. Set aside.
- To food processor or blender add egg yolks, water, lemon, shallots and kosher salt. Process until smooth. Slowly add butter in a thin steam until an emulsion forms. Fold in tarragon.
- Transfer to serving dish.
- Serve immediately.
- Serves 6
- Prep Time: 10 Minutes Cook Time: 4 Minutes Total Time: 14 Minutes
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