Servings: dl
Bearnaise concentrate
Homemade Sauce Bearnaise tastes fantastic, but we tend to use ready-made Bearnaise concentrate for the sauce here in Denmark. It's a pity because it is quite easy to make. It requires few ingredients and a short time in the pot before you have your own concentrate.
Equipment
- Cutting Board
- 1 Knife
- 1 Stove
- 1 Saucepan
Ingredients
- 100 gram Vinegar preferably white wine vinegar
- 100 gram White Wine Can be replaced by water
- 3-4 ribs Tarragon Fresh. Preferably with leaves on the stems
- 2 pcs. Shallots can be replaced by regular onions
- 1 pinch Salt
Instructions
- Start by cutting the leaves from your tarragon stems. The "ugly" leaves you also use for the concentrate.
- The leaves will be used for the actual sauce.
- Finely chop your shallots and put them in the pot.
- Clip/chop the stems and put them in the pot.
- Add white wine and white wine vinegar and bring to a boil.
- Add a small pinch of salt.
- Boil it down to half the amount (about 1 dl) and strain the liquid into a sterilized jar/bottle.
- The concentrate should now cool down to room temperature, and it's ready for the sauce.
Notes
The concentrate can easily be frozen, for instance, in ice cube trays, so you can "settle" for taking one out each time you make the sauce.