Béarnaise Sauce
10 Mins
24 Mins
Easy
Serves 6+

Ingredients

2 PEELED SHALLOTS

2 SPRIGS TARRAGON LEAVES

60 ml WHITE WINE

40 ml VINEGAR

60 ml WATER

4 EGG YOLKS

170 g BUTTER (CHOPPED INTO PIECES)

SALT

PEPPER 

Method

  1. Place the shallots and sprigs of tarragon leaves in the bowl fitted with the ultra blade knife and mix on turbo for 10 s.
  2. Replace the ultra blade knife with the mixer and add the white wine and vinegar. Launch the cuisine companion at speed 3 at 95°c for 15 mins.
  3. Once the shallots are cooked, replace the mixer with the whisk and add the water, egg yolks and  butter (chopped into pieces).
  4. Season with salt and pepper and start the sauce program at speed 6 at 70°c for 8 mins with the stopper on.

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