Béarnaise Sauce from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
In a small saucepan, combine the wine, vinegar, shallots, 1 tablespoon tarragon, and the peppercorns. Bring to a boil over high heat and cook until reduced to a
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Double boiler
- Fine-mesh sieve
- Saucepan
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- ⅓ cup (75 ml) white wine vinegar
- 2 tablespoons chopped shallots
- ⅓ cup (75 ml) dry white wine
- 8 black peppercorns
- 3 large egg yolks
- 3 tablespoons chopped fresh tarragon leaves and stems
- Fine sea salt and freshly ground pepper
- 1 cup (225 g) unsalted butter, melted
- 1 or 2 tablespoons warm water, if needed
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Béarnaise Sauce
rouxbe.com
Béarnaise Sauce
rouxbe.com
Béarnaise Sauce
saveur.com
Béarnaise Sauce Recipe: Master The Classic
chefyoyo.com
BBC Food - Recipes - Béarnaise sauce
git.macropus.org
Bearnaise Sauce
sodelicious.recipes
Béarnaise Sauce Recipe
greatbritishchefs.com
Sauce Béarnaise
noadscooking.com