DUKAI

Béarnaise Sauce

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Cooking

Step 1 of 3

1 of 3

Simmer vinegar, wine, shallot, tarragon stalks and peppercorns until reduced to approximately one sixth of the original wine-and-vinegar volume, then strain.

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What you are cooking with
  • 60 g Pasteurised egg yolks
  • 180 g Clarified butter
  • 100 ml White wine vinegar
  • 50 ml Dry white wine
  • 30 g Shallot, minced
  • 10 g Tarragon, leaves and stalks separated
  • 0.5 g Black peppercorns
  • 25 ml Water
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