How to Prepare Bearnaise Sauce?

Bearnaise  Sauce  (280 ml)  (5 – 8 portions)

Serve with grilled meat and fish


Butter – 225 gm

shallots (chopped) – 15 gm

Tarragon  – 1 tbsp

Egg yolks – 3

Peppercorns (crushed) –  6

Vinegar –  15 ml


Mix  together shallots, peppercorns, and vinegar.

Reduce completely.

Add 1 tbsp cold water. Allow to cool.

Mix in egg yolks with a whisk.

Return to gentle heat and whisking continuously, cook till it becomes like cream.

Remove from heat and cool slightly.

Whisk in the method warm butter until thoroughly combined.

Add seasoning to taste.

Pass through a tammy cloth.

Serve warm with grilled meat and fish.


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