Ingrédients pour Bearnaise Sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon dry white wine
- 1 tablespoon finely chopped shallots
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon salt and a pinch of freshly ground black pepper
- 3 large egg yolks
- 1 cup (2 sticks) cold unsalted butter
- 1/2 teaspoon fresh lemon juice
- 1 tablespoon finely chopped fresh parsley
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Comment préparer Bearnaise Sauce
- In a small saucepan, combine 2 tablespoons of white wine vinegar, 1 tablespoon dry white wine, 1 tablespoon finely chopped shallots, 1 tablespoon chopped fresh tarragon, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Bring to a boil over medium heat, then reduce heat and simmer until the liquid is reduced to about 2 tablespoons (approximately 5-7 minutes).
- Remove from heat and let the reduction cool slightly.
- In a heatproof bowl, whisk together 3 large egg yolks until pale and slightly thickened.
- Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly until the mixture thickens and is light and fluffy (about 5-7 minutes).
- Slowly whisk in 1 cup (2 sticks) of cold unsalted butter, 1 tablespoon at a time, ensuring each addition is fully incorporated before adding more. The sauce should emulsify and become thick and glossy.
- Remove from heat and stir in 1/2 teaspoon fresh lemon juice and 1 tablespoon finely chopped fresh parsley.
- Season to taste with additional salt and pepper. Serve immediately over your favorite dish!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1g
Fat
76g
Carbs
0g
