Classic Béarnaise Recipe

Instructions

1. 1

   Prepare the Reduction

   In a small saucepan, combine the shallots, white wine vinegar, white wine, and half of the tarragon. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain. Strain and set aside to cool.

2. 2

   Melt the Butter

   In another saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and allow to cool slightly.

3. 3

   Whisk the Egg Yolks

   In a heatproof bowl, whisk together the egg yolks, salt, and white pepper. Gradually add the cooled reduction while whisking continuously.

4. 4

   Cook the Sauce

   Place the bowl over a pot of simmering water (double boiler method). Whisk the mixture continuously until it thickens and becomes pale and creamy.

5. 5

   Incorporate Butter

   Slowly drizzle in the melted butter while whisking until fully incorporated. If the sauce is too thick, you can add a teaspoon of warm water to thin it out.

6. 6

   Finish the Sauce

   Remove from heat and stir in the remaining tarragon. Adjust seasoning with salt and white pepper to taste.