Bearnaise Sauce

a rich egg sauce flavoured with tarragon and white wine bearnaise turns a easy grilled steak right into a sensational french bistro style meal heres the way to make it br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5599657775001 domain taste height 300 width 500 iframe

The ingredient of Bearnaise Sauce

• 160ml 2 3 cup white wine
• 60ml 1 4 cup white wine vinegar
• 2 french shallots finely chopped
• 1 teaspoon dried tarragon
• 1 teaspoon masterfoods black peppercorns
• 3 egg yolks
• 250g butter chilled chopped
• 1 tablespoon chopped sparkling tarragon

The Instruction of bearnaise sauce

• ufeffmake the reduction combine wine vinegar shallots tarragon and peppercorns in a small saucepan simmer for five mins or till liquid reduces to two tablespoons strain through a pleasant sieve into a heatproof bowl discard shallot mixture
• cook the sauce place the bowl containing the wine combination over a saucepan of simmering water make certain the bowl doesnu2019t contact the water add egg yolks use a balloon whisk to whisk for two minutes or until pale and frothy add butter some pieces at a time whisking constantly after every addition till the sauce is thick and velvety remove from warmness stir tarragon season with salt and white pepper

Nutritions of Bearnaise Sauce

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a