5 Minute Bearnaise Sauce
This is a wonderfully fast version of classic bearnaise sauce, created with a Nigella Lawson inspiration. It skips the traditional vinegar reduction, using dried tarragon and white vinegar directly with egg yolks and butter. The method involves a double boiler and constant stirring to achieve a smooth, rich emulsion. Perfect for when you need a luxurious sauce in a hurry.
Ingredients
- 2 egg yolks
- 125 g butter, cubed
- 1 tablespoon dried tarragon
- 1/4 cup white vinegar
Method
- Prepare a double boiler. Place the two egg yolks, vinegar and dried tarragon into the glass bowl positioned over it and whisk them together.
- Once the water begins to boil, reduce the heat. Continue to stir the mixture without stopping.
- As the contents begin to thicken, incorporate the cubed butter one piece at a time, ensuring each is fully melted before adding the next.
- Once finished, immediately remove the bowl from the heat and place its base into a bowl of cold water to halt the cooking process.
- Keep a large bowl of cold water ready. if the eggs appear to be becoming lumpy or starting to curdle, dip the bowl base into the water and whisk energetically.
Nutrition (per serving)
Sodium92000 mg
Recipe details
CategorySauces
Authoreaten.
