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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Sauce Base
Seasoning
Method
Sauce Preparation
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 2
Combine Shallots and Vinegar
In another saucepan, combine the finely chopped shallots, white wine vinegar, dry white wine, chopped tarragon, and black peppercorns. Bring to a simmer over medium heat and cook until the mixture is reduced by half.
- 3
Strain the Mixture
Remove from heat and strain the mixture through a fine sieve into a heatproof bowl, discarding the solids.
- 4
Whisk in Egg Yolks
Add the egg yolks to the strained liquid and whisk until well combined.
- 5
Add Melted Butter
While whisking constantly, slowly drizzle in the melted butter until the sauce is thickened and emulsified.
- 6
Season the Sauce
Taste the sauce and season with salt and freshly cracked black pepper to your liking.
Final Touches
- 7
Garnish and Serve
Transfer the Béarnaise sauce to a serving bowl, garnish with a sprig of fresh tarragon, and serve immediately with your choice of meats or vegetables.
