Hjemmelavet bearnaise sauce - Opskrift og guide til hjemmerørt bearnaise
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Homemade béarnaise sauce

A classic French sauce that is popular in Denmark, too. It’s my favorite sauce and goes well with a good ribeye and French fries.

Béarnaise sauce has to be whisked ALL the time, so the eggs don’t coagulate and turn into scrambled eggs.

Have everything ready at hand before you start!

 

Homemade béarnaise essence

You can have a go at making béarnaise essence – or you can just buy it ?

If you decide to have a go making it, you’ll need:

3 small shallots, finely chopped
A handful of fresh tarragon, chopped
50 ml white wine vinegar
2 tablespoons water

Put the finely chopped shallots, chopped tarragon and white wine vinegar in a saucepan and bring to the boil. Let it boil until the liquid has evaporated (without burning the onions!) and then add the water. It’s ready for use.

My recipe for béarnaise sauce only serves 3-4 people, but you can easily double the recipe for more people. Serve the sauce with homemade crispy French fries. Enjoy!

Sauce for 3-4 persons
Preperation 15 min. / Cooking 15 min. / Total 30 min.
Ingredients

Homemade béarnaise sauce

200 g butter

5 egg yolks

2 tbsp. béarnaise essence (purchased) or all the béarnaise essence you make if you make it yourself. (See the text above)

1 bunch fresh tarragon, roughly chopped

Salt and pepper to taste

Approach

Homemade béarnaise sauce

Start by melting the butter in a small saucepan on a low heat. Remove the pot from the heat. The white “whey” is now at the bottom of the pan and the clear butter is on top. You only need the clear part. Carefully pour it into a jug and discard the whey.

Take a saucepan and fill it halfway with water. Place it on the stove over a medium heat.

Put the egg yolks and bearnaise essence in a heat-proof bowl. Whisk it a little and place the bowl on top of the pot, like a baine marie. Don’t let the water touch the bowl, only the steam from the water should provide heat to the bowl.

The eggs have to be whisked continuously now – without stopping. Whisk until the eggs are frothy and begin to thicken slightly. It will take about 5-6 minutes. Still whisking, remove the bowl from the pan and place on a trivet. Whisk, whisk and whisk.

Pour in the butter in a thin stream a little at a time. Make sure to always whisk the butter well into the mixture before adding more butter. The sauce will start to thicken now and be like a thick mayonnaise. Whisk until all the butter is combined and continue whisking until the bowl has cooled. Season with tarragon, salt and pepper. Serve immediately! Enjoy!

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