Bearnaise sauce
★
★
★
★
★
1 rate
Preparation : 10 min
Cooking : 10 min
Total time : 20 min Rest : 0 min
1 bowl
2 shallots
2 stalks of tarragon
100 g of butter
2 egg yolks
50 ml of apple cider vinegar
1 pinch of salt
1 pinch of pepper
RECIPE STEPS
1
Chop the shallots and tarragon in the mini bowl equipped with the metal knife (4/5 pulses).
- 2 stalks of tarragon
- 2 shallots
2
In a small saucepan with a thick bottom, put the minced meat, vinegar, salt and pepper. Reduce by half over low heat.
- 50 ml of apple cider vinegar
- 1 pinch of salt
- 1 pinch of pepper
3
Pour the reduction into the mini bowl. Add the egg yolks. Give 3 pulses.
- 2 egg yolks
4
Add the butter cut into cubes. Give 8 pulses until you achieve the desired consistency.
- 100 g of butter