Bearnaise sauce
Description
Universal dressing for salads and hot dishes. I'll show you. Serve the sauce with meat, fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Finely chop the shallot.
- 3
Step 3
Rinse the tarragon, dry it, and finely chop as well.
- 4
Step 4
In a small saucepan, combine vinegar, wine, salt, black pepper, shallot, and 1 tablespoon of tarragon. Place the saucepan over heat, bring to a boil, and cook until the liquid has almost completely evaporated, leaving about 3 tablespoons.
- 5
Step 5
Melt the butter and keep it warm. Prepare a double boiler: place a large saucepan with water and bring it to a boil; you will set a bowl on top (the bottom of the bowl should not touch the water) when beating the sauce, then reduce the heat to low. In the bowl, beat the egg yolks together with 3 tablespoons of the vinegar-onion base using a mixer. Place the bowl over the double boiler. Continue beating and gradually add the melted butter, literally drop by drop.
- 6
Step 6
Very important: the yolks must not cook, so the heat should be kept to a minimum. To prevent the sauce from separating, add the butter gradually. Once you see the sauce beginning to emulsify, you can start pouring in the melted butter in a thin stream. The finished sauce should have a consistency similar to that of liquid mayonnaise. Add the remaining tarragon to it and serve immediately.
- 7
Step 7
Ready-made béarnaise sauce goes perfectly with beef steak.