Sauce Béarnaise | Recipes for Food

Julie Peeters, Sauce Béarnaise

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Directions

Add egg yolks, vinegar and water in a saucepan and beat the egg yolks to combine.
Season with salt and pepper.
Put the saucepan on low/medium heat and keep beating until the mixture is well combined and almost solidified (+/- around 179°F)
Take the pan off the fire and add the pieces of butter. Stir until the butter is almost completely melted.
Finely chop the fresh tarragon leaves and add to the mixture, to taste. Optional: a bit of lemon juice.
Great with steak, steamed fish, grilled scampi, lobster, poached eggs or simply baguette.