Chef John'S Butterless Bearnaise Sauce - cooking recipe

Ingredients
    2 egg yolks
    1/2 teaspoon freshly ground black pepper, or to taste
    2 teaspoons tarragon Dijon mustard
    1 teaspoon tarragon vinegar
    1 teaspoon water
    1 pinch salt
Preparation
    Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
    Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

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