I like it when there are small pieces of vegetables or greens in the sauce, so I usually don't use a blender. Today we will try to cook a popular Bearnese in this format. Arm yourself with patience, care and get down to business!
Ingredients
- Egg yolks - 3 pieces
- Shallots - 1 piece
- Butter - 200 g
- Wine vinegar (white) – 3 tbsp.l .
- Wine (white) – 120 ml
- Tarragon - 2 twigs
- Black Pepper - 2 peas
- Salt - to taste
Step-by-step cooking recipe
Peel and finely chop the onion.
In a small saucepan, mix vinegar, wine, onion, black pepper and tarragon. Simmer for 8-10 minutes.
Turn off the heat, remove the black pepper and tarragon. Cool the mass slightly.
Return the saucepan to the stove, turn on a low heat. Add the yolks one at a time, stirring thoroughly with a whisk.
Remove the saucepan from the heat, add butter, salt and mix well again.
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