Bearnaise sauce recipe

  • Serves 6
  • 10 mins to prepare and 15 mins to cook
  • 211 calories / serving
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Combine the white wine vinegar, white wine, tarragon stalks, peppercorns and shallot in a small saucepan. Bring to a simmer over a moderate heat and reduce until you have 2tbsp of the reduction left. Set to one side to cool slightly.

Place the butter in a small saucepan and melt over a low heat. Pour the golden pure butter into a heatproof jug and discard the milk solids. Place the egg yolks and the reduction in a heatproof bowl and set over a large saucepan of simmering water. Whisk until you have a fluffy sabayon; when the whisk leaves trails in the mixture.

Remove from the heat and whisk in the clarified butter in a slow, steady stream until you have a thickened sauce. Stir in the chervil, then season to taste. Spoon into a small serving pot and garnish with a sprig of chervil. Serve immediately.

  • Ingredients

  • 2 medium egg yolks
  • 30ml white wine vinegar
  • 30ml dry white wine
  • 150g butter
  • 1/2tsp black peppercorns
  • 1 shallot, roughly chopped
  • a few tarragon stalks
  • salt
  • pepper
  • Energy 870kj 211kcal 11%
  • Fat 22g 31%
  • Saturates 14g 70%
  • Sugars 0g 0%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 0.3g Protein 1.2g Fibre 0.1g

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