Bearnaise Recipe
Indulge in our rich and velvety Bearnaise sauce, a classic French accompaniment that brings together the vibrant flavors of tarragon and shallots, expertly blended with creamy butter and egg yolks. Perfectly elevating your favorite steak or seafood, this luxurious sauce offers a delightful balance of tanginess and herbaceous notes that will tantalize your taste buds with every bite.
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Ingredients
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Sauce Ingredients
Method
Preparation Directions
- 1
Prepare the Reduction
In a small saucepan, combine the chopped shallots, white wine vinegar, dry white wine, and half of the tarragon. Cook over medium heat until the mixture reduces to about 2 tablespoons. Strain the reduction and set it aside.
- 2
Melt the Butter
In another saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
- 3
Whisk Egg Yolks
In a heatproof bowl, whisk the egg yolks until they are thick and pale. Gradually add the cooled reduction while whisking continuously.
- 4
- 5
- 6
Season the Sauce
Add the remaining tarragon, salt, black pepper, and lemon juice. Mix well and adjust seasoning to taste.
- 7
Serve
Remove from heat and serve immediately over your favorite steak or vegetables.
