Asparagus sauce: Béarnaise
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 2 Shallots
- 3 Stem(s) Tarragon
- 5 Stem(s) Chervil
- 150 ml dry white wine
- 5 TABLESPOONS White wine vinegar
- 1 TEASPOON Peppercorns
- 175 g Butter
- 2 Egg yolk (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Peel the shallots and cut into rings. Wash the herbs and shake dry. Boil up white wine, 1 stalk of tarragon, vinegar, shallots and peppercorns and reduce by half. Melt butter. Pour reduction through a sieve and let it cool down a bit.
- 2
Whisk egg yolks and reduction over a warm water bath until thick and frothy. Slowly fold in butter while stirring vigorously. Pluck tarragon and chervil leaves from the stalks and chop finely. Add herbs to the sauce and season with salt and pepper.
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