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Ingredients for 6:
300g unsalted butter
5 egg yolks
10cl white wine vinegar
5g black peppercorns
20g chopped tarragon
1 pinch chopped chervil
Method for Bearnaise Sauce:
Clarify the butter in a small recipient. Let it slowly melt. Decant the butter once it is clarified. Keep warm.
In a sauté pan, tip the vinegar, chopped shallots and peppercorns (ground). Cook until reduced by about 3/4. Set aside to cool. Add the egg yolks to the cold preparation. Vigorously whisk the eggs and sauce, making 8-shaped movements in the saucepan, over a slow and increasing heat. Cooking should be done at a temperature of approximately 65°C. When the preparation has the consistency of a cream, take the recipient off the heat. (Every motion of the whisk should be such that you can see the bottom of the recipient.) During the cooking process, if you notice the egg yolks are too thick, you can add a little water. Away from the heat, gradually add the clarified and decanted butter to the egg mixture, and combine with a small whisk.
Season with salt and a pinch of Cayenne pepper. Add the chopped chervil and tarragon. Keep warm (though not with bain-marie).