Bearnaise Recipe
Make Bearnaise 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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Bearnaise Sauce Ingredients
Method
Bearnaise Sauce Directions
- 1
Prepare the Reduction
In a small saucepan, combine the white wine vinegar, dry white wine, shallots, and half of the tarragon. Bring to a simmer over medium heat and reduce the mixture until it is about 2 tablespoons in volume, approximately 5-7 minutes. Strain the mixture and set aside to cool.
- 2
Whisk Egg Yolks
In a heatproof bowl, combine the egg yolks and the cooled reduction. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume, about 5-8 minutes.
- 3
Incorporate Butter
Slowly drizzle in the melted butter while continuing to whisk constantly until the sauce is thick and smooth. Remove from heat.
- 4
Season the Sauce
Stir in the remaining tarragon, salt, black pepper, and lemon juice. Adjust seasoning to taste.
- 5
Serve
Serve immediately with steak, fish, or vegetables.
