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Bearnaise Sauce

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Bearnaise Sauce

This rich sauce is similar to hollandaise sauce but includes tarragon in the reduction and can also have chopped fresh tarragon stirred in at the end.The sauce will thicken on cooling, and it will keep in the fridge for three days. Serve it with grilled salmon or steak, or pour over poached eggs.

Preparation time:
10 minutes
Cooking time:
5 minutes
Total time:
15 minutes 15 minutes

Ingredients

  • 1 shallot, finely chopped
  • 1 tsp dried tarragon leaves
  • 4 tbsp vermouth or dry white wine
  • 2 tbsp white wine vinegar
  • 175g unsalted butter
  • 3 egg yolks, at room temperature

Method

  1. Put the shallot, tarragon, 4 tbsp water, vermouth and white wine vinegar in a small pan. Boil for 2–3 minutes to reduce by a third. Once strained, you should have about 3 tbsp. Cool slightly.
  2. Melt the butter in a pan over a slow heat, until foaming. Continue to cook for 1 minute, or until the foam turns whiteish; skim this and discard. Allow the butter to cool slightly – you should just be able to dip your little finger in.
  3. Whiz the egg yolks and reduction in a blender, or use a hand-held blender. Slowly add the butter in a thin, steady stream, whisking until a light sauce forms. Season with salt and white pepper. Serve warm.

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Nutritional Info

Typical values per serving:
Energy 96.0kcal
Sugars 0.1g
Fat 9.9g
Saturated Fat 6.0g
Salt trace

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in June 2008