A quick Béarnaise Sauce
Servings:
2 people
Traditionally a Béarnaise sauce recipe would include a white wine and white wine vinegar infusion with shallots, black pepper and bay leaf – this is a quicker and less faffy version, we hope you enjoy.
Ingredients
- 125 g butter, melted and warm
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp chopped tarragon
- 1/2 lemon
- a pinch cayenne pepper
- 1 egg yolk
- 1/2 tbsp warm water
Instructions
- Place egg yolk, vinegar, water and a pinch of salt in a small mixing bowl and place this over a pan of simmering water. Whisk everything in the bowl together and keep whisking it over the simmering water until the mixture thickens. This has now stabilised the base for your emulsion sauce. Remove the bowl from the pan and turn off the heat.
- Without working over heat, slowly whisk in the nicely warm (but not too hot) melted butter until it’s all used up.
- Season the velvety, buttery sauce with a little lemon juice, a pinch of cayenne pepper, the chopped tarragon and more salt if required. This sauce will not keep, once it is made you need to keep it warm and use it all up.
Recipe Notes
This classic variation on the Hollandaise (basically a warm mayo made with butter instead of oil) is flavoured with tarragon, seasoned with a little cayenne pepper, some black pepper and a vinegar and shallot reduction. It’s famously hard to make, but not that tricky really if you just follow the recipe, you should be fine.
Traditionally a Béarnaise sauce recipe would include a white wine and white wine vinegar infusion with shallots, black pepper and bay leaf – this is a quicker and less faffy version, we hope you enjoy.
Ingredients
- 125 g butter, melted and warm
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp chopped tarragon
- 1/2 lemon
- a pinch cayenne pepper
- 1 egg yolk
- 1/2 tbsp warm water
Instructions
- Place egg yolk, vinegar, water and a pinch of salt in a small mixing bowl and place this over a pan of simmering water. Whisk everything in the bowl together and keep whisking it over the simmering water until the mixture thickens. This has now stabilised the base for your emulsion sauce. Remove the bowl from the pan and turn off the heat.
- Without working over heat, slowly whisk in the nicely warm (but not too hot) melted butter until it’s all used up.
- Season the velvety, buttery sauce with a little lemon juice, a pinch of cayenne pepper, the chopped tarragon and more salt if required. This sauce will not keep, once it is made you need to keep it warm and use it all up.
Recipe Notes
This classic variation on the Hollandaise (basically a warm mayo made with butter instead of oil) is flavoured with tarragon, seasoned with a little cayenne pepper, some black pepper and a vinegar and shallot reduction. It’s famously hard to make, but not that tricky really if you just follow the recipe, you should be fine.
