Ingredients with Measurements:
- 3 egg yolks
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh tarragon
- Salt and pepper, to taste
Special equipment needed:
- Double boiler
- Whisk
Step-by-step instructions:
1. In the top of a double boiler, whisk together the egg yolks, white wine vinegar, and water.
2. Place the double boiler over simmering water and continue to whisk until the mixture thickens and doubles in volume.
3. Slowly drizzle in the melted butter while whisking constantly.
4. Remove the double boiler from the heat and whisk in the lemon juice and chopped tarragon.
5. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Simmering water
Serving size:
Makes about 1 cup of sauce
Nutritional information:
Calories: 120
Fat: 13g
Saturated Fat: 8g
Cholesterol: 130mg
Sodium: 20mg
Carbohydrates: 1g
Protein: 1g
Substitutions for ingredients:
- White wine vinegar can be substituted with champagne vinegar or white balsamic vinegar.
- Tarragon can be substituted with chervil or parsley.
Variations:
- Add finely chopped shallots to the egg yolk mixture for a more complex flavor.
- Substitute the lemon juice with lime juice for a tangy twist.
- Add a pinch of cayenne pepper for a bit of heat.
Tips and tricks:
- Make sure to whisk the egg yolk mixture constantly to prevent it from curdling.
- If the sauce becomes too thick, whisk in a tablespoon of hot water to thin it out.
- The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sauce in a double boiler over simmering water, whisking constantly, until heated through.
Presentation ideas:
Serve the sauce in a small pitcher or gravy boat for easy pouring.
Garnishes:
Garnish with a sprig of fresh tarragon or a lemon wedge.
Pairings:
Lemon Béarnaise Sauce pairs well with grilled fish, roasted vegetables, and steak.
Suggested side dishes:
Serve with roasted potatoes, steamed asparagus, or a mixed green salad.
Troubleshooting advice:
If the sauce curdles, remove it from the heat and whisk in a tablespoon of cold water. If that doesn't work, start over with a fresh batch of egg yolks and slowly whisk in the curdled sauce.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Béarnaise sauce is a classic French sauce made with butter, egg yolks, and herbs. It is named after the region of Béarn in southwestern France.
Flavor profiles:
Lemon Béarnaise Sauce is tangy, buttery, and herbaceous.
Serving suggestions:
Serve the sauce warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French