Bearnaise sauce

Bearnaise sauce

Sauce Bearnaise can be used in many ways. Melt the butter at a low temperature. Allow to cool lukewarm. This causes the butter to settle. It is important to use only clarified butter to prepare the Bearnaise sauce, otherwise the sauce will flocculate. Dice the shallots and put them in a pot. Add wine, vinegar and 1 tbsp herbs each. Boil down on 2 tablespoons of liquid. Pour through a sieve into a bowl. Pour some water into a small pot. Place a large bowl on the edge. Heat water, but do not boil. Pour the egg yolk into the bowl. Stir in herbal reduction. Beat the sauce Bearnaise until foamy. Allow slowly clarified butter to flow in. When the sauce thickens, remove the bowl from the heat. Bearnaise season. Finely chop the remaining herbs. Just before serving, mix into the Bearnaise sauce.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
386 kcal
3 g
4 g
38 g

(C)opyright by Marions Kochbuch