Bearnaise Sauce

A delicious sauce of French cuisine, which is prepared similarly to the yolk sauce of Hollandaise, but has a more distinctive taste and is perfect for grilled meats, poultry and fish. Its origins date back to 1836, when it may have been first made by a French chef called Collinet, but whether this is true is unlikely to be known.

Ingredients:

200 g butter 4 tbsp wine vinegar 4 tbsp white wine

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1 tsp chopped chervil (can be substituted for parsley) 1 tsp chopped tarragon 4 pcs whole peppercorns 3 pcs egg yolks 2 pcs shallots tarragon seeds lemon juice pepper salt

Procedure:

1. Finely chop the shallots, pour the wine and vinegar into a saucepan, add a sprig of tarragon and whole peppercorns and simmer briefly until the wine and vinegar have evaporated by half
2. Strain the mixture through a sieve and allow to cool
3. Add the egg yolks place the bowl in a water bath and whisk the thick cream
4. Take the bowl out of the water bath add the melted butter and season the sauce with lemon juice, salt and pepper, finally stir in the chopped tarragon and kerblík (parsley)
5. Serve as a side dish separately in a bowl or pour over portions of meat, fish, poultry.

Recommendation:

If we have sauce left over, heat it in a bowl in a water bath so it doesn’t curdle.

Note:

Water bath – Place the container of food in a pot half filled with hot water, keeping it just below boiling.