Bearnaise sauce recipe




- 100g. butter

- 2 egg yolks

- 80ml. tarragon vinegar. If not available, use wine vinegar.

- 3-4 onions or shallots (Allium ascalonicum), chopped

- Fresh tarragon leaves, chopped

- Fresh parsley or fresh chervil (Anthriscus cerefolium), chopped

- Crushed white peppercorns

- Sal


- Reduce tarragon vinegar with chopped shallots, tarragon, parsley and white pepper. Cook over medium heat until reduced by half.

- When it is reduced, remove from heat.

- Mix with butter and a little salt. Stir the mixture well.

- Beat the egg yolks and add slowly to the mixture when this is warm stirring constantly. It is important for the mixture not to be at a high temperature, since the egg could be cooked. In contrast, if too cold, butter would be difficult to remove (solidify).

- The mixture will emulsify and form a thicker texture as we mix it.

- If the mixture has thickened too, water can be added (dropwise).

- Garnish with a few leaves of tarragon or chervil.

- Serve immediately as the mixture is still warm. If necessary, warm to bain Marie. Do not cool.


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Botanical-online is an informative page that describes, among other topics, the traditional uses of plants from a therapeutic point of view. Their descriptions do not replace professional advice. Botanical-online is not responsible for self-medication and recommends consulting with the physician.