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Béarnaise or Bernaise Sauce Recipe

Another of our delicious sauce recipes, this bernaise sauce recipe is luscious.

As with most sauces, it is not at all as difficult to make as you might think.

Care has to be taken that you don't boil the sauce as you cook it to thicken.

Boiling will cause the sauce to curdle.

Bearnaise sauce adds an elegant touch to a meal.

Serve it over steak and you will have a meal you can serve proudly to anyone.

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Bearnaise Sauce

Ingredients:
2 egg yolks
4 - 8 tablespoons butter
pinch cayenne pepper
parsley
1 shallot
1 - 2 tablespoons lemon juice or white wine vinegar
salt and pepper
little tarragon vinegar

Put the egg yolks, seasonings and vinegars into the top of a double saucepan. Whisk over hot water until sauce begins to thicken.

Add the butter in very small pieces, whisking in each pat and allowing it to melt before adding the next.

DO NOT BOIL, otherwise it will curdle. Add the chopped parsley, finely chopped shallot and a little extra pepper. Stir to mix.

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Tip:

It is very important that you DO NOT BOIL the sauce. If it comes to a boil it will curdle.

Every kitchen and chef needs a copper sauce pan. It's ideal for reductions, melting butter, making sauces and warming liqueurs. Made of solid copper with stainless steel lining.
Paderno Copper 1.25-quart Sauce Pan