Bearnaise Recipe

Combine and reduce

In a small saucepan combine white wine vinegar, white wine, minced shallots, crushed peppercorns, and whole tarragon stalks (reserve some leaves for finishing). Add optional chervil or parsley if using.

Bring mixture to a simmer over medium heat and reduce until about 2 to 3 tablespoons of liquid remain (about 8–12 minutes). The aromatics should infuse and the liquid should be syrupy.

Strain the reduction through a fine-mesh sieve into a heatproof bowl, pressing on solids to extract flavor. Discard solids. Let the reduction cool to lukewarm (or cool to room temperature).

Set up a double boiler

Place a medium heatproof bowl over a saucepan of barely simmering water (water should not touch the bowl). Keep water at a gentle simmer — avoid boiling.

Whisk the egg yolks with the cooled herb reduction (about 2–3 tablespoons) in the bowl until combined and slightly thickened. Continue whisking constantly while warming; the mixture should reach about 140–150°F (60–65°C) and coat the back of a spoon. Do not let it scramble; if it becomes grainy, remove from heat and whisk vigorously to smooth.

Once yolks are warmed and slightly thickened, remove the bowl from the heat. Begin adding the cold butter slowly, one or two cubes at a time, whisking constantly until each addition is fully incorporated and the sauce is glossy. As the emulsion stabilizes you can add butter a bit faster in small streams.

When all butter is incorporated, season with salt and white pepper or a pinch of cayenne. Stir in the lemon juice to taste — start with 1 tablespoon and adjust for brightness.

Fold in the finely chopped fresh tarragon leaves and, if you reserved any, a small pinch more of minced shallot or chervil for freshness. Taste and adjust seasoning.

If sauce is too thick, whisk in 1–2 teaspoons warm water to reach desired consistency. Keep sauce warm (set bowl over but not on warm water or keep in a thermos) and use within 1 hour. If it cools and begins to thicken, gently rewarm over the double boiler and whisk to restore texture.