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Absolutely successful sauce in the style of Béarnaise

updated

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Ingredients for 3 servings:

  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp crème fraîche
  • 1 tsp sugar
  • 150 g butter
  • 1 tsp tarragon, dried
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

can also be converted into hollandaise sauce

Combine the egg yolks with lemon juice, dried tarragon, mustard, a little salt, sugar, and crème fraîche in a tall bowl and blend with an immersion blender until smooth. Bring the butter to a boil briefly, then slowly add it to the bowl while blending. Season with salt and pepper. Without the tarragon and mustard, this recipe also makes a great hollandaise sauce. Guaranteed to be a success!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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