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Recipe of: © Monsieur Cuisine

Béarnaise sauce

MC plus
4 portions
Ready in: 0:41 h
Preparation time: 10 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 200 g butter
  • 1 shallot
  • 100 ml white wine (alternatively chicken stock)
  • 2 tbsp vinegar
  • 1 tsp tarragon, freshly chopped
  • 3 peppercorns
  • 4 egg yolks
  • salt
  • pepper
  • cayenne pepper
  • 1 tsp parsley, freshly chopped
  • 1 tsp chervil, freshly chopped


Per portion:

  • calorific value
    1637 kj / 391 kcal
  • protein: 4 g
  • carbohydrates: 3 g
  • fat: 39 g
Preparation time
10 min.
Ready in
0:41 h
  1. Place the butter in the blender jug and melt for 4 minutes/70 °C/speed setting 2. Transfer the melted butter to another container, and leave the blender jug to cool down a little.
  2. Peel the shallot, place it in the blender jug and process for 6 seconds/speed setting 5. Use the spatula to push the chopped shallot down off the sides of the blender jug, then add the white wine, vinegar, tarragon and crushed peppercorns to the shallot and cook for 10 minutes/90 °C/speed setting 2. Drain the ingredients through a sieve, leaving the cooking liquid to cool. Thoroughly clean the blender jug. Place the egg yolks and liquid in the blender jug and mix for 6 seconds/speed setting 5.
  3. Insert the mixer attachment, then heat for 7 minutes/70 °C/speed setting 3. After 2 minutes, start to pour the cooled butter onto the blender jug lid so that it trickles down onto the rotating blade a drop at a time. Season the sauce with salt, pepper, cayenne pepper, parsley and chervil and serve immediately.


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