Name: Buttery Béarnaise Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 Person(s)
Cuisine: French
Ingredients: 6, ,Egg yolk; 250, g ,Unsalted butter; 30, ml ,Lemon juice; 0.25, g ,Ground cayenne pepper; 1, tsp ,Salt; 1, tbsp ,Fresh tarragon (chopped); 1, tsp ,Tarragon vinegar or white wine vinegar; 30, ml ,Hot water

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(0 Reviews)

Easy

Fairly cheap

Buttery Béarnaise Sauce featuring Egg yolk, Unsalted butter, Lemon juice, Ground cayenne pepper. 625 kcal per serving.

Prep

10m

Cook

10m

Category:	Side Dish
Seasons

Ingredients

6 Egg yolk
250 g Unsalted butter
30 ml Lemon juice
0.25 g Ground cayenne pepper
1 tsp Salt
1 tbsp Fresh tarragon (chopped)
1 tsp Tarragon vinegar or white wine vinegar
30 ml Hot water

Buttery Béarnaise Sauce Directions

In a blender or food processor, blend egg yolks until creamy and pale yellow.
In a small saucepan, melt butter over low heat. (Watch closely and act quickly, as you don't want it to separate.)
Add lemon juice and cayenne pepper, raise heat to medium, and bring to a boil.
Remove from heat and pour into a small pitcher.
With blender running at medium speed, slowly pour hot mixture into egg yolks and process until smooth.
Season with salt.
In the same pitcher, mix tarragon, vinegar, and 3 tablespoons hot water. Add hot water mixture as needed to yield a good consistency.
Serve at once, or pour into a thermos and set aside at room temperature. Sauce will stay warm for up to 4 hours.