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Béarnaise sauce
Photo: Alexander Guy, Wikimedia Commons, CC BY-SA 4.0 (cropped)

Sauces · Recipe No. 339

Béarnaise

Béarnaise made with black peppercorns, shallot, white wine vinegar and butter. The recipe serves 6; change the portions and units below and the amounts update.

  • Serves 6

Method

  1. Make a reduction of the Vinegar, peppercorns, shallots and tarragon stalks.

  2. Cool pan add water and strain.

  3. Add the egg yolks to the liquid.

  4. Cook till ribbon stage in a bain-marie, whisking all the time.

  5. Add melted butter slowly, whisking to form an emulsion.

  6. Season with lemon juice, salt and cayenne.

  7. Garnish with chopped tarragon and chervil.

Tip: tap a step to tick it off as you cook.

Shopping list for 6 portions

Fruit & veg

Dairy & eggs

Oils, vinegars & sauces

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR339”.