Bearnaise by @simonauscher
4 servings
๐ง
130 g
Butter
๐ฟ
Tarragon
๐ง
Shallot
๐ท
50 ml
White wine
๐ถ
50 ml
White vinegar
โซ
White pepper
๐ฅ
Egg yolks
Melt
butter
Melt butter on very low heat for 10 min without stirring.
RestLet rest for 10 min off heat, skim off foam with a spoon.
Strain
- butter
Strain butter into a bowl, avoiding milky bottom layer.
Boil
tarragon
shallot
white wine
Boil herb stems, half of leaves, shallot, wine, vinegar, pepper until reduced to 2 tbsp.
- Strain
egg yolks
Strain, whisk in egg yolks over medium heat until sabayon forms.
Whisk
- butter
Off heat, whisk in clarified butter until right consistency.
Season- tarragon
Season with salt, add chopped herbs, keep warm in bain-marie.
Bearnaise by @simonauscher
4 servings
๐ง
130 g
Butter
๐ฟ
Tarragon
๐ง
Shallot
๐ท
50 ml
White wine
๐ถ
50 ml
White vinegar
โซ
White pepper
๐ฅ
Egg yolks
Preparation Steps
Step 1/7
Melt butter on very low heat for 10 min without stirring.
Step 2/7
Let rest for 10 min off heat, skim off foam with a spoon.
Step 3/7
Strain butter into a bowl, avoiding milky bottom layer.
Step 4/7
Boil herb stems, half of leaves, shallot, wine, vinegar, pepper until reduced to 2 tbsp.
Step 5/7
Strain, whisk in egg yolks over medium heat until sabayon forms.
Step 6/7
Off heat, whisk in clarified butter until right consistency.
Step 7/7
Season with salt, add chopped herbs, keep warm in bain-marie.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
300 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
10 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@simonauscher
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos