Passion Fruit Sauce Recipe (Béarnaise Style)
A classic sauce takes on a fresh twist with passion fruit, giving Passion Fruit Sauce a smooth, buttery texture with a light tang.
Ingredients
- 10 black peppercorns – crushed
- 60 ml – ¼ cup white wine vinegar
- 60 ml – ¼ cup dry white wine
- 2 large eschalots – peeled and finely chopped
- 3 tbsp fresh tarragon – finely chopped
- 2 tbsp fresh chervil – finely chopped
- 3 egg yolks – at room temperature
- 120 g – ½ cup butter – at room temperature and cubed
- 1 tbsp fresh tarragon – finely chopped (extra)
- 2 passion fruits
- salt and ground black pepper – to taste
Instructions
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Place the crushed peppercorns, vinegar, wine, eschalots, tarragon, and chervil in a small pan. Bring to a boil over high heat, then boil uncovered for about 5 minutes or until the liquid reduces by half. You should have about 2 tablespoons left.
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Strain the mixture through a fine sieve into a small bowl, pressing with a spoon to extract as much liquid as possible. Discard the solids.
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Place the egg yolks and 2 tablespoons of the strained liquid in a heatproof bowl.
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Whisk the egg yolk mixture until combined. Place the bowl over a saucepan of barely simmering water to create a double boiler. Whisk constantly for 5 to 7 minutes, until the mixture thickens and forms a ribbon that holds its shape when lifted.
Note: The bowl should feel warm, not hot. If it starts to overheat, lift it off the pan briefly, then return it.
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Add the butter one cube at a time, whisking constantly. Add each cube only once the previous one has fully melted and is thoroughly incorporated. Continue until all the butter is used, about 10 minutes. The sauce will reduce slightly but should remain thick and aerated.
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Remove the bowl from the heat and stir in the extra tarragon and the passion fruit pulp. Season with salt and pepper to taste.
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Serve immediately.
Recipe Notes
Béarnaise sauce is best served warm, as this keeps the texture smooth and prevents it from thickening too much.