Ben's Bearnaise Sauce

Name: Ben's Bearnaise Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters hot melted butter; 2 sprigs fresh chervil, minced; 118 milliliters dry white wine; 4 egg yolks; 2 sprigs fresh parsley, minced; 4 sprigs fresh tarragon, chopped; 1 teaspoons ground white pepper; 2 Tbsps shallots, minced; 2 Tbsps tarragon vinegar

Ben's Bearnaise Sauce might be a good recipe to expand your sauce recipe box. One portion of this dish contains around 3g of protein, 34g of fat, and a total of 336 calories. This gluten free, primal, and vegetarian recipe serves 6. Head to the store and pick up butter, chervil, tarragon vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.

Ingredients you will need

White Pepper

Reduction

Shallot

Tarragon

Chervil

Parsley

Vinegar

Wine

Equipment you will use

Sauce Pan

Bowl

Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water.

Ingredients you will need

Egg Yolk

Reduction

Vinegar

Water

Equipment you will use

Whisk

Bowl

Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.

Ingredients you will need

Lemon

Water

Egg Yolk

Equipment you will use

Whisk

Bowl

Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce.

Ingredients you will need

Egg Yolk

Butter