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Béarnaise sauce

sauce béarnaise

Preparation : 10 min Resting : -
Cooking : 10 min Equipment :
Difficulty :
Rating :
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Serves 1 small bowl :
100 g chilled butter
2 egg yolks
2 sprigs tarragon
50 ml vinegar
2 shallots
salt and pepper
1Chop the shallots and tarragon in the Micro bowl (4/5 pulses).
2Place this mixture, together with the vinegar, salt and pepper, in a small, thick-bottomed saucepan.
3Over a low heat, reduce the ingredients to half their original volume and then pour into the bowl.
4Add the egg yolks and pulse 3 times. Add the diced butter and pulse 8 times until the sauce is the right consistency.
Chef’s tip

Serve with any type of grilled meat.


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Jayne Plackett

Great result.