Wednesday, October 17, 2012

Bearnaise Sauce

Recipe By: Donna Hay Modern Classics
Yield: 3/4 Cup

100 milliliters white wine
2 tablespoons white wine vinegar
1 1/2 tablespoons fresh tarragon sprigs
3 egg yolks
125 grams butter, melted

1. Place the wine, vinegar and tarragon in a small saucepan over a high heat. Cook for 5 minutes or until reduced to 2 tablespoons. Remove the tarragon sprigs.

2. Add the egg yolks and whisk over a low heat for 40-50 seconds or until thick and foamy. Do not overcook or the eggs will scramble.

3. Remove from the heat and gradually whisk in the butter, whisking well until thick and creamy.

My favourite wait to serve this to serve this over steak topped with sliced avocado. Yum!


Rebel said...

I had to think for a second what milliliters were! Sounds delicious though!

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