Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Reduction
Béarnaise
How it's done
Reduction
Heat the butter in a small pan. Add the shallot, sauté for approx. 2 mins. Add the wine and all the other ingredients up to and including the pepper, bring to the boil. Turn down the heat, reduce the liquid to 2 tbsp, strain into a thin-sided bowl, leave to cool.
Béarnaise
Add the egg yolks to the reduction and mix well. Suspend the bowl over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, beat the mixture until light and frothy. Reduce the heat, gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, mix in the tarragon, season.
| Note: | The melted butter and the reduction must be allowed to cool before being used again. |
|---|---|
| That fits: | Meat, potatoes, asparagus |
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