Béarnaise sauce
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146 rates
Preparation : 5 min
Cooking : 7 min
Total time : 12 min Rest : 0 min
1 bowl
30 ml white wine vinegar
2 sprigs tarragon
1 pinch of salt
1 pinch of pepper
100 g cold butter
60 g shallots
3 egg yolks
Associated products
Tips
The egg yolks should be at room temperature.
RECIPE STEPS
1
Finely slice the tarragon. Place all the ingredients into the metal bowl.
Run the programme.
- 30 ml white wine vinegar
- 2 sprigs tarragon
- 1 pinch of salt
- 1 pinch of pepper
- 60 g shallots
Expert
00:20 / 13 / __°C
2
If necessary, scrape down the wall of the bowl.
Remove the cap and run the programme.
Expert
04:00 / 4 / 100°C
3
Rerun the programme.
With the programme running, add the egg yolks though the cap opening.
- 3 egg yolks
Expert
01:00 / 6 / 80°C
4
Run the new programme.
Gradually add the cold, diced butter through the cap opening.
- 100 g cold butter
Expert
02:00 / 4 / 45°C
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
what do we do with the shallots?