Bearnaise sauce

Name: Bearnaise sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 160ml (2/3 cup) white wine; 60ml (1/4 cup) Coles Italian White Wine Vinegar; 2 French shallots, finely chopped; 1 tsp dried tarragon; 1 tsp black peppercorns; 3 egg yolks; 250g butter, chilled, chopped; 1 tbsp chopped fresh tarragon

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Author : Alison Adams

simmer white wine butter

Ingredients

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160 milliliters (2/3 cup) white wine60 milliliters (1/4 cup) Coles Italian White Wine Vinegar2 French shallots, finely chopped1 tsp dried tarragon1 tsp black peppercorns3 egg yolks250 grams butter, chilled, chopped1 tbsp chopped fresh tarragon

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Instructions

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Step 1

Make the reduction: Combine wine, vinegar, shallots, tarragon and peppercorns in a small saucepan. Simmer for 5 minutes or until liquid reduces to 2 tablespoons. Strain through a fine sieve into a heatproof bowl. Discard shallot mixture.

Step 2

Cook the sauce: Place the bowl containing the wine mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Add egg yolks. Use a balloon whisk to whisk for 2 minutes or until pale and frothy. Add butter, a few pieces at a time, whisking constantly after each addition, until the sauce is thick and velvety. Remove from heat. Stir tarragon. Season with salt and white pepper.