Description
Béarnaise — a French egg-butter sauce. The name of the sauce was in honor of the famous native of the Béarn, the king of France Henry IV. Creamy tender, with a zesty acidity and a distinctive aroma of tarragon.
Ingredients
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Shallots
1 piece
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Tarragon
3 piece
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Vinegar
2 Tbsp
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Dry white wine
2 Tbsp
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Yolk egg
2 piece
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Water
1 Tbsp
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Butter
100 g
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Salt
-
Black pepper
Cooking
Onions cut into small cubes.
Estragon (tarragon) finely chopped.
Fry lightly the onion and tarragon in butter.
Add the wine,
vinegar, black pepper and salt. Boil this liquid mixture, stirring occasionally, about 5-7 minutes. You want the liquid boils off about half.
Melt the butter. Separate the yolks from the whites.
Egg yolks mix with a small amount of water, same here, add the melted butter, carefully whisk.
Mix wine and estrogenbuy mixture with beaten egg yolks and
beat thoroughly with a mixer or in a blender.
The sauce consistency should be fairly thick, not liquid.
Can be served with meat, fish and even salad...
And just with some bread!
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