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Orange-tarragon béarnaise

updated

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Ingredients for 3 servings:

  • 2 egg yolks
  • 50 ml orange juice
  • 150 g butter, melted
  • 1 dashes lemon juice
  • 2 tbsp tarragon, finely chopped
  • Salt and pepper, pink berries (ground berries) to taste

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

great sauce for steaks and grilled fish

Whisk the egg yolks and orange juice over a pan of warm water until frothy. Make sure the pan never boils! Now stir in the butter a little at a time. Once the mixture thickens, add the butter in a thin stream. Continue whisking vigorously! Remove the mixture from the heat and stir in the lemon juice, tarragon, and spices, then season to taste. The sauce is now ready to serve with grilled fish or steak.

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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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