Bearnaise sauce (3)
Instructions
In a saucepan pour the wine and vinegar, let it evaporate until it reduces by one-third.
Chop the onion and add it to the liquid, add the tarragon, salt and pepper and stir.
Combine the butter and 1/4 turn until it is loose.
Let cool a little, then add the 3 egg yolks one at a time.
Joined the other butter a bit at a time, stirring continuously with a whisk until mixture is creamy.
Let cool and then passed through a sieve.
You need to accompany came lukewarm or grilled fish.
Ingredients and dosing for 4 persons
- 50 cl of dry white wine
- 300 g of butter
- 3 egg yolks
- 3 tablespoons of wine vinegar
- 1 onion
- 30 g of tarragon
- Salt
- Pepper