Chef John's Butterless Bearnaise Sauce

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

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.

04/28/2018

recipepes.com Chef John's Butterless Bearnaise Sauce, recipe PT15M PT1H 5 455 calories

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Chef John's Butterless Bearnaise Sauce

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