Bearnaise sauce (French: sauce béarnaise) is a sauce in French cuisine, dense, creamy, soft and highly aromatic, invented by the French chef Collinet and served first in 1837. It is a variation of hollandaise sauce, on the basis of an emulsion of butter and egg yolk, complete with assorted spices.
He served alongside meat, fish, vegetables and backed potatoes.
- 1 small red onion, finely chopped
- 4 teaspoons dry white wine
- 2-3 large egg yolks
- 2 teaspoons chopped fresh tarragon
- 1 sheet Laurel
- 150 g salted butter
- 2 tbsp lemon juice
- 1 tablespoon water
- salt and pepper to taste
- Mix the vinegar, wine, onion, pepper and half a teaspoon of tarragon in a small saucepan and put on fire (intermediate), 5 to 10 minutes (until the mixture reduces their amount at the half).
- Yolks with 1 tablespoon water, stirring constantly, about 2 minutes, until the mixture thickens and may lose color intensity.
- From the fire environment reduce to low and mix easily, without neglect your bottom and edges of the Pan, place the egg tends to inchege too much.
- As they do, the eggs tend to become foamy, increase in volume and in the end to thicken.
- When the bottom of the pan to see traces of tel and the eggs are creamy and dense, homogeneous, take the saucepan off the heat.
- Add butter, spoon after spoon and mix continuously until it is completely absorbed in the sauce.
- We continue to add the butter until the sauce has the desired consistency.
- Season with salt, the remaining tarragon and taste with the pepper.
- We can put a few drops of lemon juice.
© 2016, Tina.