Béarnaise sauce
Preparation : 10 min
Cooking : 10 min
Total time : 20 min Rest : 0 min
1 bowl
100 g butter
50 ml cider vinegar
2 egg yolks
2 shallots
2 stalks tarragon
Associated products
Chef's tip
Delicious served with any type of grilled red meat.
RECIPE STEPS
1
Chop the shallots and tarragon in the mini bowl (4 to 5 pulses).
- 2 shallots
- 2 stalks tarragon
2
Add this mixture, together with the vinegar, salt and pepper, to a small, thick-bottomed saucepan.
Reduce by half over a low heat.
- 50 ml cider vinegar
3
Pour the reduced mixture into the mini bowl.
Add the egg yolks and pulse 3 times.
- 2 egg yolks
4
Add the diced butter.
Pulse 8 times until the sauce is the right consistency.
- 100 g butter
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