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Béarnaise sauce
| Preparation : 5 min | Resting : - |
| Cooking : 7 min | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 1 bowl
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| 2 | shallots (60g), halved |
| 30 | ml white wine vinegar |
| 100 | g cold butter, diced |
| 2 | sprigs* tarragon, finely sliced* |
| 3 | egg yolks, at room temperature |
| salt, freshly ground pepper |
| 1 | Put the tarragon, shallots and vinegar into the metal bowl; season with salt and pepper. Run the EXPERT programme 20 seconds/speed 13 (without heating). Scrape down the wall of the bowl. |
| 2 | Remove the cap and run the EXPERT programme, 4 minutes/speed 4/100 °C. |
| 3 | Restart the EXPERT programme, 1 minute/speed 6/80 °C; with the machine running, add the egg yolks. |
| 4 | Restart the EXPERT programme, 2 minutes/speed 4/45 °C, gradually adding the butter through the cap opening. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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