Béarnaise Sauce

Béarnaise Sauce

Product index group: Eggs
Category: Sauces

The various tests run on a range of food products have proven that vinegars are wonderfully suited to the preparation of sauces, as they give additional aromas and flavours. During preparation of this particular sauce, the eggs and the butter harmonised excellently with the Aceto Sopraffino Riserva. The butter’s and egg’s typical sensorial fattiness was toned down by the acidy contents of the Aceto Sopraffino Riserva, which gave an improved palatability and sweetness and also optimised the persistence of the flavour.

Ingredients

for 2 ACETO SOPRAFFINO RISERVA 50 g BUTTER 3 EGG YOLKS 1 soup-tbsp TARRAGON LEAVES (also dry) PEPPER 4.0 cl ACETO SOPRAFFINO RISERVA

Preparation

Melt the butter au bain-marie in either a brass or steel metal bowl. Beat the egg yolks using a whisk until creamy, season with the tarragon and pepper, then place the bowl in a bain-marie again. Beat the ingredients very briskly using a whisk whilst dripping the melted butter in very gradually and adding the Aceto Sopraffino Riserva until the cream is dense and smooth. Serve immediately together with fish or grilled meats.

Notes

The results using Aceto Sopraffino Riserva in this sauce are marvellous as the vinegar flavour is very well balanced by with he sauce’s main ingredients.