Bearnaise sauce
Another typical representative of French cuisine, which will perfectly complement meat or fish dishes. The sauce can be served either cold or hot.
Ingredients
Servings 2–4- 3 art. l. dry white wine
- white wine vinegar - 3 tbsp. l.
- 1 shallot
- chervil without leaves - a few branches
- tarragon - a few sprigs
- egg yolks - 3 pcs.
- 120 g softened butter
- ground white pepper
- salt
Cooking
Step 1
Boil in a saucepan over medium heat a mixture of dry white wine, wine vinegar, 1 chopped shallot and a few sprigs of tarragon and chervil without leaves. The mixture should evaporate by two-thirds.
Step 2
Take out the sprigs of greens, strain the sauce. In a separate bowl, beat the yolks with 1.5 tsp. cold water. The mass should turn white and become frothy.
Step 3
Mix with the evaporated mixture and put the pan in a water bath. Continue whisking the sauce until the mixture thickens. Remove the pan from the bath and let the mass cool slightly.
Step 4
Whisking constantly, introduce gradually, spoonful, 120 g of softened butter. Add the chopped tarragon and chervil leaves and reduce the sauce slightly, seasoning it with salt and ground white pepper to taste.
Step 5
Serve the sauce warm. It goes well with grilled beef or veal.