Béarnaise Sauce
A creamy French sauce flavored with fresh tarragon. A perfect accompaniment to meat, poultry, and fish. Makes about 1 heaping cup.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp white wine vinegar, (15 grams)
- 1/4 cup white wine, (60 grams)
- 2 tbsp minced tarragon, (5.3 grams) divided
- 1 tbsp minced shallot, (10 grams) or minced onion
- 3 egg yolks
- 1/2 cup unsalted butter, (113 grams) melted
- salt
- freshly ground pepper
Instructions
- 1
In a small saucepan, add the white wine vinegar, white wine, 1 tbsp of minced tarragon, and the minced shallot. Cook over medium-low heat until you're left with just 1 tbsp of liquid in the pan. Let this mixture completely cool.
- 2
In a medium bowl set over a small saucepan filled with gently simmering water (set over low heat), add the tarragon-vinegar reduction along with the egg yolks and tablespoon of cold water. You can either strain the reduction for a smoother sauce, or simply combine it as is with the egg yolks and water. Constantly whisk the mixture together until it's thick enough to look like runny pudding.
- 3
Pour the melted butter, one tablespoon at a time, into the mixture. Whisk the mixture well after each addition (basically, pouring the butter should NOT be a gradual stream but rather a drop by drop process). Once combined, whisk in 1/4 tsp of salt and freshly ground pepper, to taste. Taste test to add more salt or pepper, if desired. The final sauce should be thick like mayonnaise, but still stream off your spoon in a very slow and steady manner. Stir in the remaining tablespoon of tarragon. Serve lukewarm.