Fast Bearnaise sauce
Cooking Time30 m
Ingredients6
DifficultyMedium
The smell of melted butter and estragon directly puts the tone in the kitchen. Here we make a classic bearise sauce, but with a little easier moments so you quickly get one of many favorites to the meat. Extra much character gets the sauce of the hacked dragon in vinegar, and you fine-tune the taste with worcester sauce, tabasco, salt and a little vinegar until it sits as it should.
Yields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 11 msk red wine
- Step: 22 msk water
- Step: 32 pc eggs
- Step: 41 krm salt
- Step: 5250 g clearly, room-warm butter
- Step: 62 tsk hacked dragon in vinegar (estragon)
Instructions
- Step: 1Add vinegar, water, egg yolks and salt in a pot of low mean heat or in a bunke over water bath.
- Step: 2View until the mixture begins to thicken and reaches a temperature of 66°C. Remove from the heat, continue whispering and add the butter a little at a time.
- Step: 3Add the dragon and taste off with worcester sauce, tabasco, salt and possibly more vinegar.
Näring
| Calories | 488kcal |
|---|---|
| Carbohydrates | 0.6g |
| Fat | 54g |
| Protein | 1.8g |
| Serving Size | 4serving |
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