80. Béarnaise sauce
Ingredients::
White wine: 100g, Tarragon vinegar: 100g, Onion: 120g, Tarragon: 80g, Parsley: 20g, Egg yolks (12 pcs.): 180g, Butter: 800g, Black pepper: 0.5g, Salt: 15g, Hot red pepper: 0.5g, Tabasco sauce: 50g, Garlic: 5g
Instructions:
Finely chopped onion, garlic mashed with salt, lightly crushed black pepper, parsley and tarragon stems are boiled in a shallow thick-bottomed pan until reduced by 2/3. After cooling, egg yolks diluted with 20–30g of cold water are added. Heated over low heat or water bath, whisked into a creamy mass while adding melted and strained butter in a thin stream. The sauce is strained through cheesecloth and seasoned with hot pepper (or Tabasco) and finely chopped blanched tarragon and parsley leaves. Served with à la minute dishes, boiled and stewed fish.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Бяло вино | 100.00 | 100.00 |
| Естрагонов оцет | 100.00 | 100.00 |
| Onion | 120.00 | 90.00 |
| Естрагон | 80.00 | 40.00 |
| Parsley | 20.00 | 14.00 |
| Жълтъци (12 бр.) | 180.00 | 180.00 |
| Butter | 800.00 | 800.00 |
| Black pepper | 0.50 | 0.50 |
| Salt | 15.00 | 15.00 |
| Лютив червен пипер | 0.50 | 0.50 |
| Готов сос Табаско | 50.00 | 50.00 |
| Чесън | 5.00 | 3.50 |
Chemical composition per serving (in grams): Proteins:36.5 , Fats:710.6, Carbohydrates:14.3, Energy value:6812 kcal
📊 Yield calculator
⚠️ No percentages entered for this recipe.