Public recipe with member extras
Camel Milk Bearnaise
A tarragon-forward cousin of hollandaise, built the same careful way with a camel milk finish.
Sauces, Dressings & Marinades · Steak Sauce · Elegant Entertaining
What you need
Ingredients
- 2 tbsp White Wine Vinegar
- 2 tbsp Dry White Wine
- 1 Shallot, minced
- 1 tbsp Fresh Tarragon, chopped
- 3 large Egg Yolks
- 1/2 cup Warm Melted Butter
- 2 tbsp Warm Camel Milk
Method
Instructions
- Simmer the vinegar, wine, shallot, and tarragon together until reduced to about 2 tablespoons. Strain and cool slightly.
- Whisk the egg yolks with the strained reduction in a bowl over barely simmering water until thickened, 3 to 4 minutes.
- Remove from heat and slowly whisk in the warm melted butter until emulsified.
- Whisk in the warm camel milk to loosen.
- Season and serve immediately over steak.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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