Béarnaise Recipe
Make Béarnaise Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparation of Ingredients
- 1
Prepare the Shallots
Peel and finely chop the shallots.
- 2
Chop the Tarragon
Wash the fresh tarragon and chop it finely.
Making the Béarnaise Sauce
- 3
Make the Reduction
In a small saucepan, combine the chopped shallots, white wine vinegar, white wine, and half of the chopped tarragon. Simmer over medium heat until the liquid is reduced to about 2 tablespoons. Strain and set aside.
- 4
Melt the Butter
In another saucepan, melt the unsalted butter over low heat until it is completely melted and clarified. Remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks until they are pale and thick. Gradually add the reduced shallot mixture while continuing to whisk.
- 6
Combine with Butter
Slowly drizzle in the melted butter while whisking continuously until the mixture thickens and becomes creamy.
- 7
Season the Sauce
Add the remaining chopped tarragon, salt, and black pepper to the sauce. Mix well.
