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Ingredients
| eggs: 2 (yolks) |
| salted butter: 125 g (cubed) |
| dried tarragon (leaves): 1 Tbl |
| distilled vinegar: 1/4 cup |
5 Minute Bearnaise Sauce
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
4 min -
Servings
1 serving(s)
Tags
- Set up a double boiler. Put two yolks, vinegar and tarragon into the glass bowl on top and whisk.
- When water boils, turn it down. Stir CONSTANTLY.
- When the mixture starts to thicken, add one cube of butter t a time, mixing after each addition until melted.
- When done, quickly take off the heat and plonk the bottom of the bowl into cold water to stop it from cooking.
- Make sure that you have a big bowl of cold water on hand so if you think the eggs are going lumpy or about to curdle, put the bottom into the water and whisk vigorously.