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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Sauce Ingredients
Method
Cooking Instructions
- 1
Prepare the reduction
In a small saucepan, combine the white wine vinegar, minced shallots, and half of the chopped tarragon. Bring the mixture to a boil over medium heat and then reduce to a simmer. Let it cook until the liquid is reduced by half, about 5-7 minutes.
- 2
Strain the reduction
Once the reduction is ready, strain it through a fine mesh sieve into a heatproof bowl, pressing down on the shallots to extract as much liquid as possible. Discard the solids and set the liquid aside to cool slightly.
- 3
Whisk in egg yolks
Add the egg yolks to the strained reduction and whisk together until well combined.
- 4
Create the emulsion
Place the bowl over a pot of simmering water (double boiler method). Whisk continuously while slowly drizzling in the melted unsalted butter. This will help to emulsify the sauce and create a creamy texture. Continue whisking until the sauce thickens, about 5-7 minutes.
- 5
Season the sauce
Once the sauce has thickened to your liking, remove it from the heat. Stir in the remaining chopped tarragon, salt, and white pepper. Adjust seasoning to taste.
- 6
Serve
Serve the Béarnaise sauce warm over grilled meats, vegetables, or as a dip. Enjoy!