Many connoisseurs of French cuisine are familiar with the spicy Bearneuse sauce. It is often served with grilled dishes. The perfect sauce requires skill and impressive culinary experience. Many chefs devote many years to this.
Ingredients
- Egg yolks - 4 pieces
- Shallots - 2 pieces
- Wine (white) – 150 ml
- Butter - 150 g
- Wine vinegar (white) – 3 art.l.
- Tarragon - a couple of twigs
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the shallots and finely chop them.
In a deep saucepan, mix vinegar, wine, chopped onion and tarragon sprigs. Simmer all together over low heat for 10 minutes.
Cool the resulting mass slightly, remove the tarragon twigs. Grind the rest in a blender until smooth.
Melt butter in a water bath.
Separately whisk the yolks with 1 tablespoon of cold water.
Mix the mass from the blender, butter and yolks. Add salt and ground pepper to taste.
Did you like the recipe?
0 comments