How do I...

How to make Béarnaise sauce


How to make Béarnaise sauce


forma
DIFFICULTY
Medium

This famous French sauce is perfect for serving with all types of meat and fatty fish.




Ingredients for 4 people


3 egg yolks
7 oz. butter
2 shallots
3/4 cup white wine vinegar
chervil
tarragon
whole peppercorns
salt
pepper


Preparation

1
Melt the butter over low heat in a small saucepan.

2
Remove any solid parts with a spoon. Peel and chop the shallots.

3
Place a small pan over medium heat and add the shallot, vinegar and whole peppercorns.

4
Reduce by half, then remove from the heat and add a little water to cool.

5
In a separate bowl, whisk together the egg yolks.

6
Then add them to the pan with the vinegar.

7
Return to the heat and stir, letting everything thicken for a couple of minutes.

8
Remove the pan from the heat and add the melted butter.

9
Stir briskly until you have a uniform sauce.

10
Finally, add the salt, pepper, chopped tarragon and chopped chervil. Stir delicately.


Let us inspire you


Barilla® Penne Rigate alla Norma (Penne with Eggplant & Ricotta Cheese)
According to tradition, Nino Martoglio, a ...

Barilla® Spaghetti Bolognese
Barilla® Spaghetti Bolognese

Barilla Spaghetti with Pancetta & Pecorino Cheese
A distinctive Spaghetti arrangement from the ...

Ricotta Cake
An Italian way to love cheesecake, ...

Cellentani
Try Barilla Classic Blue Box's Cellentani. ...

Fritters with Vin Cotto
From Puglia, a traditional Christmas dessert: ...

Eggplant Rolls with Fresh Ricotta and Thyme
A perfect main dish for vegetarians ...

Semolina Gnocchi with Pecorino Romano
A particularly tasty, typical first course ...

Barilla® Cellentani with Tuna
With its ridged spiral shape, cellentani ...