Homemade Bearnaise Sauce

This is the best of the best. And then it’s really healthy, 4 egg yolks and 250 g butter, yes, you heard right, 250 g butter. Okay, it probably isn’t all that healthy. But this sauce is scrumptious and when you know how to make it, it’s actually not that hard to conjure up in your kitchen. Eat it with some crispy fries and a good steak.

HOMEMADE BEARNAISE SAUCE
4-6 SERVINGS.

250 g BUTTER
5 SPSK. WHITE WINE VINEGAR
8 SPSK. WATER
2 SHALLOTS, FINELY CHOPPED
1 HANDFUL FRESH TARRAGON
4 PASTERISED EGG YOLKS
1 TSP. LEMON JUICE
SALT AND PEPPER
1-2 TSP. DRIED CHERVIL

Start by melting the butter in a pan over low heat. It should just melt as slowly, so that the solids separate.

In another pot, reduce white wine vinegar, water, shallots and tarragon to approx. 3-4 tbsp essence.

Strain the onion and tarragon from the essence and save it.

Now you need a third pot, add approx. 1 cm. water in the pot and place a bowl over to make a water bath, a glass or metal bowl is best. Turn up the heat, the water should not boil or bubble, but just heat the bottom of the bowl … too hot (as you will discover) the sauce turns into scrambled eggs.

Whisk the egg yolks together in the bowl and pour the essence into a thin stream, keep whisking until the mixture begins to thicken.

Now add the melted butter in a thin stream while whisking constantly, leaving behind the bottom dregs in the pot.

Continue whisking until the sauce has the consistency you want. If at some point it looks like the sauce will separate, then remove the bowl from the heat and whisk all you can until it looks okay again.

Season with lemon juice, salt, pepper and chervil.

You have now made a bearnaise sauce!

Bon appetit.

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