Béarnaise Sauce
This creamy delight of a sauce is what you go to the café for on that lazy Sunday brunch, GO on try it for yourself.. it’s worth it..
What you will need:
½ Cup Vinegar
2Tbsp Water
2 Shallots
4 Egg Yolks
400g Butter, softened
What to do:
Simmer the vinegar, water & shallots in a small saucepan, until reduced by a third.
Have a clean bowl set on a pan over simmering water, DONOT have the water boiling rapidly or you will end up with scrambled eggs. If however you feel this may be happening add a Tbsp of cold water or a small piece of an ice cube, this helps cool the mixture.
Mix the egg yolks and strained vinegar mixture, gentle with a whisk.
Gradually whisk in small pieces of butter, you can melt the butter first and slowly pour it into the mix.
Whisk as if your life depended upon it until the sauce thickens.
Season to taste & Serve over poached eggs or as a side dressing.
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