Bearnaise Sauce
Australian Chef Paul Hegemann shares his easy and delicious Bernaise sauce recipe.
Ingredients
- 1 tablespoon tarragon chopped fresh
- 1 tablespoon thyme chopped fresh
- 1 bay leaf
- 4 tablespoons white wine vinegar
For the Sauce:
- 400 grams butter unsalted
- 4 egg yolks
- 1 tablespoon tarragon chopped fresh
- 1 tablespoon thyme chopped fresh
- white pepper ground
Instructions
- Start making the reduction by adding the thyme, tarragon, bay leaf and vinegar to a small saucepan and place over medium flame and reduce by half, strain off the solids and discard, allow the liquid to cool slightly.
- Fill a medium sized saucepan approx 1/3 full with water and put on to boil.
- Place the butter in a clear microwave safe dish and microwave on high for approximately 5 minutes, (until the butter has separated).
- Pour the clarified butter off the top into another container and discard the white liquid left at the bottom.
- Reheat the clarified butter a further 2 minutes and skim any impurities off the surface.
- In a large stainless steel mixing bowl place the egg yolks with a few drops of water and whisk together and then whisk in 2 tbsp of the vinegar reduction (or tarragon vinegar if you’re cheating).
- Place the bowl over the saucepan of boiling water and whisk until the egg yolks have thickened and become lighter in colour.
- Remove the bowl from the pan and place it on a folded slightly wet towel.
- Gradually add the still warm clarified butter in a steady stream whilst whisking the eggs.
- Keep adding the butter as long as the eggs will hold it, (if the sauce gets a slightly shiny oily appearance, hold off with adding the butter and continue to whisk until the oily appearance has disappeared).
- Once all the butter has been incorporated add the chopped thyme and tarragon, (if the sauce appears too thick whisk in 1 tbsp of tepid water).
- Season to taste and serve (the sauce can be kept in a slightly warm spot or in a Bain Marie).
Notes
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