Bearnaise Sauce

Name: bearnaise Sauce
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: French
Ingredients: 1 tl peppercorns; 2 shallot; 10 g fresh tarragon; 50 ml dry white wine; 3 el tarragon vinegar; 1 mespoint salt; 250 g unsalted butter or margarine; 4 medium sized egg; 1 el tap water; lemon

Classic French bearnaise sauce made from dry white wine, pepper, shallots, tarragon, butter and eggs.

Ingredients

Kitchen Stuff

1 refractory bowl

Directions

Cut the peppercorns with a knife. Cut the shallots into thin rings and the tarragon coarse.
Bring the peppercorns, shallots and ¾ of the tarragon to the boil with the wine, vinegar and salt in a saucepan. Allow to reduce to low heat in about 5 minutes to ⅓.
Strain the mixture and press the spherical side of a wooden spoon out of the shallots. Set aside and let cool completely.
Melt the butter on low heat, the butter should not boil. Turn off the heat when the butter separates into a clear (fat) and a turbid part (proteins).
Pour the clear part carefully through a fine sieve into a bowl and keep separate. Stop when the turbid part comes along, this is not used.
Bring a layer of water to a boil in a pan that fits the refractory bowl.
Meanwhile, split the eggs.
Beat the egg yolks with the water loose in the bowl, the proteins are not used.
Pour the chopped mixture into the egg yolks and hang the bowl in the pan with boiling water, the bowl should not touch the water.
Beat the mixture with a whisk in 5 minutes to a thick sauce. The sauce should stick like a ribbon.
Remove the bowl from the pan and add the clarified butter in a beaten and beating.
Squeeze out the lemon. Mix ½ tbsp lemon juice (per 8 people) and the rest of the tarragon through the sauce. Season with salt.