Béarnaise Sauce - Cuisinart CH4BCU User Manual

Béarnaise sauce
Serves 4
1 shallot, peeled and quartered
1 tbsp peppercorns
1 tbsp vinegar
Pinch salt
1 large egg yolk
75g butter, melted
n  P lace the shallot and peppercorns in the work bowl and process using the 'GRIND' switch
until the pepper is ground. Place the mixture into a saucepan along with the vinegar and
salt and simmer until reduced by half.
n  P lace the egg yolk and hot peppercorn mixture into the work bowl and mix using the
'CHOP' switch and a pulse action. Pour in the melted butter and process continuously
until combined.
Tip: If the vinaigrette is too thick, add 1- 2 tsp of cold water through the lid.
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