Bearnaise Sauce
By MorrisonsA classic Béarnaise sauce for steak, emulsified butter with egg yolks, white wine vinegar, lemon juice and tarragon.Time and servings
Total time
Cooking time
Ingredients
5 total- 125 g of butter
- 2 egg yolks
- 15 ml white wine vinegar
- 1 handful of fresh tarragon
- juice of ½ lemon
Method
5 stepsStep 1
Melt the butter in a saucepan.
Step 2
In a mixing bowl, add the egg yolks and the vinegar and place the bowl over a pan of simmering water.
Step 3
Whisk the eggs and vinegar over the water in the bowl and start adding the butter a little at a time, keep whisking until all the butter is incorporated. If it gets too hot the mix will split, so add a little cold water (less than a teaspoon) to stop the mix from scrambling.
Step 4
Add the lemon juice and whisk in well, remove from the heat and keep warm.
Step 5
Taste and add a little black pepper if needed at this point - then can add the tarragon to finish the Bearnaise sauce.