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 RECIPES >  Sauces, Salsas, etc. >  Hot & Warm Sauces pg 1 >  Bearnaise Sauce (Basic Recipe) >

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BEARNAISE SAUCE (Basic Recipe)

 
The Silver Spoon, Phaidon Press

For all kinds of broiled or spit-roasted meat and steamed vegetables, such as asparagus spears, green beans or zucchini.
Serves 4


Ingredients
• scant 1/2 cup white wine vinegar
• 4 shallots, chopped
• 2 tablespoons fresh tarragon leaves
• 3 egg yolks
• 1 tablespoon lemon juice, strained
• 1 cup butter, melted
• pinch of cayenne pepper
• salt


Directions
Pour the vinegar into a stainless steel pan.
Add the shallots, tarragon and a pinch of salt.
Set over medium heat until the liquid has reduced by more than half.
Strain and let cool slightly.

Lightly beat the eggs yolks with 1 teaspoon water.

Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.

Pour the mixture into the top of a double boiler or a heatproof bowl.

Set over a pan of barely simmering water and whisk constantly until increased in volume.

Add the melted butter and whisk until thickened.

Season with the cayenne pepper.
 

 

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..Hot & Warm Sauces pg 1.. ..Agra Dolce (1904).. ..Almond Sweet Red Pepper Relish.. ..Anchovy Sauce.. ..Bearnaise Sauce (Basic Recipe).. ..Bechamel Sauce.. ..Bechamel Sauce, Antoine's.. ..Bechamel Sauce: Careme's & Modern.. ..Bechamel Sauce, Classic.. ..Bearnaise Sauce.. ..Bolognese Sauce.. ..Bordelaise Sauce, Quick.. ..Carmalized NY Bold Onion Gravy.. ..Cherry Sauce.. ..Chocolate Sauce.. ..Coney Island Hot Dog Sauce.. ..Cucumber & Tomato Toping.. ..Dried Cherry Relish.. ..Drunken Cherries.. ..Duxelles.. ..Garden Fresh Tomato Sauce.. ..Ginger Sauce.. ..Hollandaise Sauce.. ..Hollandaise, Key Lime Hollandaise.. ..Horseradish Sauce (1896).. ..Horseradish Sauce (1904).. ..Horseradish Sauce, Old Fashioned..

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