Bearnaise sauce
Instructions
Pour into a small saucepan the wine and vinegar, put on very low heat and reduce by 2/3.
Add the shallots, a bit of butter, chervil, tarragon, a pinch of salt and cayenne pepper.
Let cool, then carefully fold one by one the 3 egg yolks and beat the sauce into the saucepan over very low heat (or in a double boiler).
Cut the butter into small pieces and add them gradually, stirring constantly with a whisk until a creamy sauce.
When all the butter is blended, pass the sauce through a sieve and complete, if necessary, with an extra pinch of cayenne pepper.
Serve tepid: If too hot, it could lose its firmness.
In this case, simply add a few drops of cold water and mix with the whip to return it to the right consistency.
Ingredients and dosing for 4 persons
- 5 cl of dry white wine
- 5 cl of wine vinegar
- 1 tablespoon of finely chopped shallots
- 135 g of butter
- 3 egg yolks
- 1 pinch of chopped tarragon and chervil
- 1 pinch of cayenne pepper
- Salt