Bearnese salsa is a French salsa similar to mayonnaise, but with a much stronger taste. It belongs to the group of emulsified sauces, a set of preparations that are achieved by mixing ingredients that, normally, would not be mixed evenly. In recipes we have prepared an easy Bearnese salsa recipe, ideal to accompany with meats, vegetables or fish. To emulsify it successfully, we use the egg yolks and clarified butter. Do you want to learn how to make Bearnese salsa and give an unusual and novel turn to your dishes? Keep reading, step by step we show you.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diping High | 🤯 |
| Ingredients to make Bearnese salsa: |
| 160 grams of clarified butter 3 tablespoons of white vinegar 2 egg yolks 3 tablespoons of water 1 onion Chalota 1 Pellizco de Perejil Picado 2 tablespoons of dessert of chopped slope 1 pinch of pepper 1 pinch of Salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make Bearnese salsa:
1. Pica the onion finely to take advantage of its entire substance by cooking it. The Chalota onion is one of the finest and most peculiar onions of the market, they come from France.
2. Add some butter in a wide pan. In it, saute the onion, spices, parsley and the tarragon for 2 minutes. Add water and vinegar to mix well with all sautéed ingredients. Cuece 1 minute, sneak the broth and reserve it.
3. Fund the butter in a water bath until a ointment point is. Do not let it become very liquid or the emulsion will not go well. Drive it from fire when you have managed to clarify it.
4. In a water bath, put a bowl with the broth you reserved and, slowly, pour the yolks while mixing so that the ingredients are linked correctly. Do not let the yolks set or the sauce will spoil. If you see that they could curdle, take out the bowl of the water bath and continue ligating for about 4 more minutes.
5. Pour the butter while stirring, you will see that a creamy and bright yellow Bearnese sauce is formed. When you have it formed, do not mix anymore, since you run the risk of becoming liquid again and, therefore, it is cut.
6. It is only necessary to place and serve immediately to prevent it from cooling in its entirety. Bearnese salsa cannot be overwhelmed, it is a sauce as delicate as the best French perfume. Bon Appétit!
