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Béarnaise sauce

Béarnaise sauce Cook Expert

Preparation : 5 min Resting : -
Cooking : 7 min Equipment :
Difficulty :
Rating :
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Serves 1 bowl :
2 shallots (60g), halved
30 ml white wine vinegar
100 g cold butter, diced
2 sprigs* tarragon, finely sliced*
3 egg yolks, at room temperature
salt, freshly ground pepper
1Put the tarragon, shallots and vinegar into the metal bowl; season with salt and
pepper. Run the EXPERT programme 20 seconds/speed 13 (without heating).
Scrape down the wall of the bowl.
2Remove the cap and run the EXPERT programme, 4 minutes/speed 4/100 °C.
3Restart the EXPERT programme, 1 minute/speed 6/80 °C; with the machine
running, add the egg yolks.
4Restart the EXPERT programme, 2 minutes/speed 4/45 °C, gradually adding the
butter through the cap opening.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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