|Dry white wine — 2 tbsp.l|
|Shallots — 2 pieces|
|Tarragon — 2 twigs|
|Wine sauce — 2 tbsp.l|
|Egg yolk — 2 pieces|
|Water at room temperature — 1 tbsp.l|
|Butter — 100 gr|
|Lemon juice — 1 tsp|
|Salt, pepper — To taste|
Bearnez sauce is perfect for grilled meat dishes.
How to make Basic French sauce «Bearnez»
The base sauce is used to prepare more complex sauces and as a dressing for the main dish. It can be served with fish, meat and even salad… And just with fresh bread!
In a saucepan with a thick bottom over low heat, mix the wine, vinegar, onion and tarragon. Cook, stirring constantly for 10-13 minutes.
Melt the butter in a separate saucepan over low heat. Remove from the heat and add the egg yolk and water and beat well with a whisk.
In a blender, knead the cooked mixture and whisk at medium speed until smooth. Add the butter and yolks and beat again, but at maximum speed until smooth. The sauce should not be too liquid, so you need to beat it until it thickens a little.
Put the finished sauce in the refrigerator for 20 minutes. Before serving, add lemon juice and serve with grilled meat.