The classic béarnaise sauce, here in a version with browned butter. The browned butter adds character and an extra kick to the sauce, elevating its flavor to a unique but extremely tasty level.
Recipe for béarnaise sauce with browned butter
The classic Béarnaise sauce, here in a version with browned butter.
The browned butter adds character and an extra kick to the sauce, elevating it in flavor to a different yet incredibly tasty level.
Serve with anything you would normally accompany with a delicious Béarnaise.
Servings: people
Béarnaise Sauce with Browned Butter
The classic béarnaise sauce, here in a version with browned butter. The browned butter adds character and an extra kick to the sauce, elevating its flavor to a unique but extremely tasty level.
Ingredients
- 140 gram Butter clarified
- 40 gram Butter browned
- 3 pcs. Egg Yolk organic
- 30 gram Bearnaise essence homemade or bottled
- Lemon Juice
- Spices salt and pepper
- Tarragon fresh or dried, chopped
Instructions
- Whisk the essence and egg yolks together in a bowl over a water bath until it foams and thickens.
- Then pour in the browned butter little by little - again under vigorous whisking. When you run out of browned butter, switch to the clarified butter.
- Continue for a few minutes until the sauce is suitably thick and creamy.
- Finally, add the chopped tarragon, salt, pepper, and lemon juice.
- The sauce is ready to serve and should be eaten immediately.
- Preferably serve it in a small saucepan that was in the water bath. This helps maintain the sauce at the right temperature a bit longer. There's a risk of the sauce becoming too hot if it remains in the pot that was on the stove.