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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Base Ingredients
Optional Ingredients
Method
Preparation of Bearnaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 2
Prepare the Reduction
In another saucepan, combine the white wine vinegar, minced shallot, and fresh tarragon. Heat over medium heat until the mixture is reduced by half. Strain the mixture through a fine sieve to remove solids and set aside.
- 3
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks until they become light and frothy.
- 4
Combine the Reduction and Egg Yolks
Slowly add the strained vinegar reduction to the egg yolks while whisking continuously to prevent the yolks from cooking.
- 5
- 6
Incorporate the Butter
Once thickened, gradually pour in the melted butter while whisking continuously until the sauce is smooth and emulsified.
- 7
Season the Sauce
Add salt and freshly ground black pepper to taste. If desired, stir in additional fresh tarragon and lemon juice for enhanced flavor.
- 8
Serve
Remove the sauce from heat and serve immediately with your favorite steak or vegetables.
