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A great sauce to serve with grilled meats, especially duck!
Bearnaise Sauce is a classic French sauce similar to Hollandaise sauce. It is a lovely accompaniment to grilled duck breasts.
3 tbsp White Wine Vinegar
1 sprig Tarragon, plus 1 tsp, chopped
1 Shallot, finely chopped
2 Egg Yolks
100g Unsalted Butter, softened
Put the vinegar, tarragon sprig and shallot into a pan.
Simmer over medium heat until the liquid is reduced by two thirds.
Remove from the heat and strain.
Put the liquid into a heat proof bowl.
Add the egg yolks to the liquid and whisk until light and frothy.
Place the bowl over a pan of simmering water. Be sure the bowl doesn't touch the water.
Whisk continuously until the eggs thicken, then gradually add the butter, a knob at a time, whisking as you go.
Once all the butter has been added, stir through the reserved chopped tarragon and season to taste with salt and pepper.
Keep warm and use as required.