Béarnaise Sauce
A luxurious French sauce made with clarified butter, egg yolks, white wine vinegar, and fresh herbs. This classic sauce is perfect for steak, eggs, or roasted vegetables.
Ingredients
- 1 shallot, minced
- 2 tbsp fresh tarragon, chopped
- 2 tsp fresh chervil or parsley, chopped
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1/2 tsp black peppercorns, crushed
- 3 large egg yolks
- 3/4 cup unsalted butter, clarified, warm
- 1/4 tsp salt
- pinch cayenne pepper
Instructions
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1
In a small saucepan, combine 1 minced shallot, half of the 2 tbsp chopped fresh tarragon, 1/4 cup white wine vinegar, 1/4 cup dry white wine, and 1/2 tsp crushed black peppercorns.
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2
Bring the mixture to a simmer over medium heat and reduce until only about 2 tablespoons of liquid remain, about 5-7 minutes.
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3
Strain the reduction into a heatproof bowl, pressing on the solids to extract all the liquid. Discard solids and let the reduction cool slightly.
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4
Place the bowl over a pot of barely simmering water, making sure the bottom doesn't touch the water.
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5
Add 3 large egg yolks to the reduction and whisk constantly until the mixture becomes pale and thick, about 3-4 minutes.
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6
Remove from heat and very slowly drizzle in 3/4 cup clarified, warm unsalted butter while whisking continuously to form an emulsion.
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7
Stir in the remaining fresh tarragon, 2 tsp chopped fresh chervil or parsley, 1/4 tsp salt, and a pinch of pinch cayenne pepper.
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8
Serve immediately or keep warm for up to 30 minutes. If the sauce becomes too thick, whisk in a few drops of warm water.