- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- No added sugar
- Vegetarian
- Seafood free
Ready in less than 30 minutes, this tasty béarnaise sauce will become a new household staple. Use it to elevate barbecued salmon or beef steaks
- Makes2, cups
- Cook time10 minutes
- Prep time5 minutes, + cooling time
Ingredients
- 1 tbs white wine vinegar
- 1 tbs chopped tarragon
- 1 chopped shallot
- 1 dried bay leaf
- 2 Coles Australian Free Range Egg yolks
- 150g butter, melted
- 1 tbs lemon juice
- 2 tsp finely chopped dill
- 2 tsp finely chopped tarragon, extra
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the vinegar, tarragon, shallot and bay leaf and 1 tbs water in a small frying pan. Season with freshly ground black pepper. Place over high heat and bring to the boil. Cook until liquid reduces by half. Strain through a fine sieve into a heatproof bowl. Cool completely.Step 2
Use a balloon whisk to whisk the vinegar mixture and egg yolks in a heatproof bowl until pale and creamy.Step 3
Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Continue whisking until the mixture thickens slightly. Whisking constantly, gradually add the butter, in a thin, steady stream. Whisk until well combined and the sauce thickens slightly. Remove from heat. Stir in the lemon juice, dill and extra tarragon and season with pepper to taste.
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Béarnaise sauce
- Makes2, cups
- Cook time10 minutes
- Prep time5 minutes, + cooling time
Ingredients
- 1 tbs white wine vinegar
- 1 tbs chopped tarragon
- 1 chopped shallot
- 1 dried bay leaf
- 2 Coles Australian Free Range Egg yolks
- 150g butter, melted
- 1 tbs lemon juice
- 2 tsp finely chopped dill
- 2 tsp finely chopped tarragon, extra
Description
Ready in less than 30 minutes, this tasty béarnaise sauce will become a new household staple. Use it to elevate barbecued salmon or beef steaks
Method
Step 1
Place the vinegar, tarragon, shallot and bay leaf and 1 tbs water in a small frying pan. Season with freshly ground black pepper. Place over high heat and bring to the boil. Cook until liquid reduces by half. Strain through a fine sieve into a heatproof bowl. Cool completely.Step 2
Use a balloon whisk to whisk the vinegar mixture and egg yolks in a heatproof bowl until pale and creamy.Step 3
Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Continue whisking until the mixture thickens slightly. Whisking constantly, gradually add the butter, in a thin, steady stream. Whisk until well combined and the sauce thickens slightly. Remove from heat. Stir in the lemon juice, dill and extra tarragon and season with pepper to taste.