Minted Béarnaise Sauce
This minted béarnaise sauce is a wonderful alternative to the traditional version; making it particularly good for serving with lamb!
French Béarnaise Sauces
Bearnaise sauces are known as the second generation of emulsified sauces beneath Hollandaise. While it can be tricky to master the emulsification methods, once you have done it you’ll realise how easy it is.
Minted Bearnaise Sauce
Taking the classic béarnaise sauce and adding mint definitely elevates the sauce and makes it a match made in heaven with lamb.
Try our lamb chump chops, or rack of lamb with this sauce for a dish that you will want to cook over and over.
Minted Bearnaise Sauce
Course: SauceCuisine: French4-6
servings10
minutes20
minutesThis alternative take on a traditional Béarnaise sauce is a perfect accompaniment to lamb or beef.
Ingredients
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh tarragon (dried can be used)
½ cup white vinegar (125ml)
¼ cup dry white wine (60ml)
½ teaspoon black peppercorns
3 green shallots (spring onion), chopped
3 egg yolks
250g butter, melted
1 tablespoon, chopped fresh mint – extra
Directions
- Combine mint, tarragon, vinegar, wine, peppercorns and shallots in pan, simmer, uncovered, about 5 minutes or until reduced to 2 tablespoons; drain.
- Whisk egg yolks and vinegar mixture in bowl over pan of simmering water until thick, remove from heat.
- Gradually whisk in hot butter in thin steady stream while whisking constantly (do not pour in white sediment from butter).
- Stir in extra mint.
- Makes about 2 cups
Notes
- Recipe can be made a day ahead
- Store: Covered, in refrigerator
- Freeze: Not suitable
- Microwave: Not suitable