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Saucenrezepte
115
Sauce Béarnaise
Zubereitung: ca. 10 Min. - 4 Pers. - MIKROWELLE
Gefäß: 1 1-Liter-Schüssel
150 g Butter
2 Essl. gehackter Estragon
2,5 cl Essig, 3 Eigelbe
2,5 cl Weißwein
3 Schalotten
Salz, Pfeffer
Schalotten und Estragon hacken und zusammen mit dem Essig und etwas Pfeffer in eine
große Schüssel geben. Bei 600 Watt zuerst bedeckt, dann unbedeckt 3-4 Min. einkochen
lassen; es müssen am Ende ca. 2 Teel. Flüssigkeit übrig bleiben. Abkühlen lassen, dann
die Eigelbe und 2 Essl. kaltes Wasser hinzufügen. Mischen und 20-30 Sek. bei 600 Watt
erhitzen. Herausnehmen und kräftig mit dem Schneebesen schlagen. Den Vorgang 5-6mal
wiederholen, bis eine cremige Emulsion entsteht (das Gemisch darf niemals kochen). Die
Sauce ist gekocht, wenn Sie den Boden der Schüssel beim Schlagen sehen können. Jetzt
die weichen Butterstückchen unterziehen, ohne dabei mit Rühren aufzuhören. Falls nötig,
im Verlauf des Vorgangs nochmals 10-20 Sek bei 600 Watt aufwärmen. Nach Bedarf
nachwürzen und einige frische Estragonblätter hinzufügen. Falls erforderlich, unter
Umrühren bei 100 Watt aufwärmen.
Zubereitung
Zutaten
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