Hi, I am Laura. Today, I will show you a way to prepare béarnaise sauce recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Béarnaise Sauce Recipe
Béarnaise Sauce is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Béarnaise Sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook béarnaise sauce using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Béarnaise Sauce:
- Get reduction
- Prepare 1 tbsp dried tarragon
- Take 2 shallots OR 1 small onion, finely minced
- Prepare 1/4 cup Chardonnay
- Make ready 1/4 cup vinegar
- Prepare other ingredients
- Get 1/2 cup melted butter (clarified butter is best)
- Take 3 large egg yolks, slightly beaten
Instructions to make Béarnaise Sauce:
- It’s easier to make this sauce if you make the reduction several hours before you’re ready to make the sauce. I do mine the day before, along with clarifying the butter.
- Place all the reduction ingredients in a small sauce pan and bring to a boil. Turn the heat down to medium and continue cooking, uncovered, until the liquid is reduced by half, about 20 minutes. Strain and reserve the liquid (should be 1/4 cup) to use in the sauce. The minced shallots/onion can be discarded, or dehydrate and save for seasoning in another dish.
- The sauce should be prepared right before you’re going to use it, otherwise it might break and not look as appealing (will still taste fine if broken, however).
- In the bottom of a double boiler, heat water to not quite boiling then turn your heat down to low. Place the top section of the double boiler on it. Add the reduction liquid, which should be at room temperature. Constantly beating with a wire whisk or hand mixer on medium-low speed, slowly add the egg yolks to thicken. Still beating, very slowly add the butter, about 1 tablespoon at a time. When the butter is fully incorporated, immediately serve the sauce.
So that’s going to wrap this up for this exceptional dish béarnaise sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
