Béarnaise Sauce

Name: Béarnaise Sauce
Total time: 25 min
Yield: about 2 dl (for 4 main courses)
Cuisine: Hungarian
Ingredients: 2 tbsp white wine vinegar (or white wine); 2 tbsp finely chopped tarragon leaves (half at the start, half at the end); 2 egg yolks; about 120 g butter, melted and cooled to lukewarm; 2 tbsp concentrated fish stock (for fish) or concentrated light broth (for meat); 1 tbsp finely chopped parsley; freshly ground white pepper (generous); salt

Time: 25 minabout 2 dl (for 4 main courses)approx. 90 kcal / serving (estimated)approx. 4 g protein / serving

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Ingredients

2 tbsp white wine vinegar (or white wine)
2 tbsp finely chopped tarragon leaves (half at the start, half at the end)
2 egg yolks
about 120 g butter, melted and cooled to lukewarm
2 tbsp concentrated fish stock (for fish) or concentrated light broth (for meat)
1 tbsp finely chopped parsley
freshly ground white pepper (generous)
salt

Method

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Boil the white wine vinegar with half of the tarragon in a small saucepan for a few minutes, until nearly all evaporated (this gives Béarnaise its characteristic flavor), then let it cool.
Put the egg yolks with the cooled, tarragon-infused vinegar into a heatproof bowl, and whisk over simmering water until it starts to thicken.
Remove from the heat, and drizzle in the melted, lukewarm butter gradually, whisking constantly, until you get a smooth, creamy sauce.
Stir in the concentrated fish stock (for fish) or concentrated broth (for meat), to thin the sauce to the right consistency.
Stir in the finely chopped parsley and the remaining tarragon, and season slightly more generously than usual with white pepper and salt.
Serve immediately, warm, with meat or fish.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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