- 180g Diced soft butter
- 50g Shallots
- 1 Stalk Tarragon
- 80ml Dry white wine
- 3 Egg yolks
|Total time (min.): 15|
Bearnaise sauce is made from clarified butter emulsified in egg yolks and flavoured with herbs. Bearnaise is traditionally served with steak and the most common preparation is the bain marie method where a reduction of vinegar is used to acidify the yolks. However, with Cooking Chef the method is made much much simpler.
Accompaniments: Serve the Bearnaise or choron sauce with grilled beef, tournedos or rib roast. the bearnaise sauce will wonderfully accompany salmon or grilled turbot.
Make with 15ml (1 tbsp) of mint instead of tarragon.