Side Bearnaise Sauce Recipe

Sauce Preparation

1. 1

   Prepare the Reduction

   In a small saucepan over medium heat, combine the finely chopped shallots, white wine vinegar, and dry white wine. Bring to a simmer and cook until the liquid has reduced by half. Remove from heat and strain the mixture to discard the solids. Set aside to cool slightly.

2. 2

   Melt the Butter

   In another saucepan, melt the unsalted butter over low heat. Keep it warm but do not let it boil.

3. 3

   Whisk the Egg Yolks

   In a heatproof bowl, whisk together the egg yolks, the reserved reduction, and water until well combined.

4. 4

   Cook the Sauce

   Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and becomes pale and creamy. This should take about 5-7 minutes.

5. 5

   Incorporate Butter

   Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and thick. If the sauce is too thick, you can add a teaspoon of warm water to loosen it.

6. 6

   Add Seasoning

   Stir in the chopped tarragon and season with salt and freshly ground black pepper to taste.

7. 7

   Serve

   Transfer the Béarnaise sauce to a serving dish, garnish with additional chopped tarragon, and serve warm alongside your favorite dishes.