Bearnaise sauce – the classic of all sauces

Bearnaisesaus - the classic of all sauces
Bearnaisesaus – the classic of all sauces


This classic of classic sauces. The ultimate sauce , perfect for meat and especially grilled meat , but works very well with fish too.
Here at home I always do too little sauce. Do not be discouraged , do try to do it. It is infinitely better than the store-bought !
1 pc onion
6 white peppercorns
4 ml of water
1 cup white wine vinegar or apple vinegar
4 sprigs of fresh tarragon
4 sprigs fresh parsley
3 egg yolks
200 g butter , melted (melt the butter over low heat. Just take top bearing )
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh tarragon
1 pinch cayenne pepper
3 pinches of salt
Peel and finely chop the onion. Put it in a saucepan with the other ingredients to the reduction. Boil until 3 tablespoons remain. Strain the herbs and pour the liquid back into the saucepan . Add the egg yolks and whisk over a water bath until it thickens . Carefully pour in the butter constantly whisking . Do not include the lees . When all the butter is whipped into the sauce to be thick and glossy. Season with parsley , tarragon, cayenne pepper and salt.


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