Sauce Béarnaise by Zandros
Based on a recipe from Stefan Larsson
One of the classic French sauces, tastes great with beef.
Ingredients for 2 servings
- 5 1/4 ounces of butter
- 3 tablespoons of tarragon vinegar, may be substituted for red vinegar
- 1 shallot
- 6 white pepper corns
- 1 parsley stalk
- 2 egg yolks
- cayenne pepper, ground
- tarragon
- salt
- lemon juice
Instructions
Melt and clarify the butter.
Chop the shallot and the stalk of the parsley (save the leaves), crush the peppers and add to the vinegar. Reduce to a third and strain.
Transfer the reduction to a saucepan and add the eggs. Whisk over low heat.
Remove the saucepan from the heat source. Slowly add the clarified butter while whisking constantly.
Season with tarragon, ground cayenne pepper and chopped parsley leaves to taste. If you like to, add some salt and lemon juice.
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