Béarnaise Sauce

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Bring the white wine to the boil with the wine vinegar, tarragon leaves, peppercorns and the onion cubes. Bring to the boil briefly, pass through a sieve and let the brew cool down.
Mix the egg yolks with a little salt and sugar and the meat stock. Now add the cooled brew. Beat in a water bath until it has a thick consistency.
Let the butter melt. Finally add lukewarm and drop by drop to the sauce, stirring constantly.
Tip: If the sauce should curdle, fill up with cold (!) Wine.

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