Classic Béarnaise Sauce

Ingredients

• 125 g clarified butter
• egg yolks - 3 pcs.
• white wine vinegar - 3 tbsp. l.
• 6 stalks tarragon
• 3 tbsp dry white wine
• 1 chopped shallot
• chopped tarragon leaves
• salt
• ground white pepper

Cooking

Step 1

In a small saucepan, combine wine and vinegar, shallots and tarragon stalks. Boil the mass at a low boil, without closing the lid, until the volume is reduced by two-thirds. Take out the tarragon.

Step 2

In a separate bowl, beat the yolks and 1.5 tsp until foamy. cold water. Put the container in a water bath and continue to beat the eggs for 2-4 minutes until the mixture thickens. Remove the container from the water bath and whisk the mixture to cool slightly.

Step 3

Introduce it to the wine broth. Add oil, chopped tarragon leaves. Season the mass with salt and ground white pepper to taste. Lightly reduce the sauce.