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Classic Béarnaise Sauce
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.
Ingredients
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