Bearnaise Recipe
Indulge in our rich and velvety Bearnaise sauce, a classic French delight that perfectly balances the flavors of tarragon, shallots, and white wine vinegar, all beautifully emulsified with creamy butter. This luxurious sauce is ideal for drizzling over perfectly grilled meats or vegetables, elevating your dining experience to new heights of culinary pleasure.
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Ingredients
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Bearnaise Sauce Ingredients
Method
Bearnaise Sauce Preparation
- 1
Prepare the Reduction
In a small saucepan, combine shallots, white wine vinegar, dry white wine, and half of the chopped tarragon. Bring to a simmer and reduce the mixture until it is about 2 tablespoons. Strain and set aside.
- 2
Melt the Butter
In another small saucepan, melt the unsalted butter over low heat. Remove from heat once melted and set aside to cool slightly.
- 3
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and the strained reduction until the mixture is pale and thick.
- 4
- 5
Season the Sauce
Remove from heat and stir in the remaining tarragon, salt, and black pepper to taste.
- 6
Serve
Serve immediately over steak, vegetables, or your choice of dish.