{"id":13120,"date":"2023-03-31T13:07:33","date_gmt":"2023-03-31T13:07:33","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=13120"},"modified":"2023-03-31T13:24:54","modified_gmt":"2023-03-31T13:24:54","slug":"sauce-bearnaise","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/sauce-bearnaise\/","title":{"rendered":"Sauce b\u00e9arnaise"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 20 min \/ 1 portion de sauce
\n<\/strong>M\u00c9LANGEUR\u00a0<\/em><\/p>\n

Rien de mieux qu\u2019une sauce b\u00e9arnaise pour accompagner un morceau de r\u00f4ti ou de b\u0153uf grill\u00e9. Le secret d’une bonne sauce b\u00e9arnaise r\u00e9side dans sa base. Il s’agit d’une sauce de base bouillie qui, avec les \u0153ufs et le beurre, fait toute la diff\u00e9rence. La sauce b\u00e9arnaise est consid\u00e9r\u00e9e comme difficile \u00e0 r\u00e9aliser, mais croyez-nous… Le bamix\u00ae fait le plus gros du travail pour cette recette de sauce b\u00e9arnaise!<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n

\u00bb <\/span>4 jaunes d’<\/span>\u0153ufs<\/span>
\n\u00bb <\/span>150 g de beurre
\n\u00bb <\/span>75 ml de vin blanc
\n\u00bb <\/span>75 ml de vinaigre de vin blanc<\/span>
\n\u00bb <\/span>10 g d’estragon<\/span>
\n\u00bb <\/span>2 \u00e9chalotes<\/span>
\n\u00bb <\/span>5 grains de poivre
\n<\/span>\u00bb <\/span>poivre et sel<\/span>
\n<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb13135″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. \u00a0Coupez les \u00e9chalotes en rondelles et hachez grossi\u00e8rement la moiti\u00e9 de l’estragon. Mettez les \u00e9chalotes et l’estragon avec le vin blanc, le vinaigre de vin blanc et les grains de poivre dans une casserole. Faites r\u00e9duire le tout de moiti\u00e9. Filtrez et recueillez le liquide.<\/span><\/li>\n
  2. Faites fondre le beurre dans une autre casserole. <\/span><\/li>\n
  3. Ins\u00e9rez le m\u00e9langeur sur le bamix\u00ae. M\u00e9langez la gastrique avec les jaunes d’\u0153ufs et une pinc\u00e9e de sel dans une casserole et faites chauffer le tout en fouettant avec le bamix\u00ae \u00e0 feu moyen-vif. M\u00e9langez jusqu’\u00e0 ce que le m\u00e9lange commence \u00e0 \u00e9paissir.<\/span><\/li>\n
  4. Retirez la casserole du feu et versez le contenu dans un verre doseur. Ajoutez alors le beurre fondu petit \u00e0 petit tout en fouettant avec le bamix\u00ae.<\/span><\/li>\n
  5. Hachez finement les feuilles d’estragon restantes. M\u00e9langez-les \u00e0 la sauce b\u00e9arnaise et assaisonnez de sel et de poivre. Servez la sauce b\u00e9arnaise imm\u00e9diatement ou gardez-la au chaud dans un thermos.<\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1680268390559-82eab45c-d2df-6″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

    [vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 20 min \/ 1 portion de… Continue Reading<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":13137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[44],"tags":[],"yoast_head":"\nSauce b\u00e9arnaise - Bamix<\/title>\n<meta name=\"description\" content=\"- Sauce b\u00e9arnaise\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bamix.be\/fr\/sauce-bearnaise\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauce b\u00e9arnaise - 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