Bearnaise sauce (2)
Instructions
Put in a pan shallots, sprigs of Chervil and tarragon, pepper, wine and vinegar; Let reduce by 2/3.
Let cool and then add the egg yolks diluted with 1 tablespoon of water.
Beat with the whip, put on the heat and add the butter little by little and a pinch of salt.
Beat constantly with the whisk until the mixture starts to thicken.
Put a tarp over a saucepan and pour the sauce came to the correct doneness.
Twist the towel to extract all the sauce and finish with chopped Chervil and tarragon.
Ideal for meat and fish cooked on the grill or spit.
In contrast to the bearnese hollandaise sauce can also be used.
Ingredients and dosing for 4 persons
- 175 g of butter
- 3 egg yolks
- 5 tablespoons of dry white wine
- 5 tablespoons of white wine vinegar
- 30 g of chopped scallions
- 2 sprigs of chervil
- 2 sprigs of tarragon
- Salt
- White pepper
- 1 chopped chervil and tarragon