Béarnaise* Recipe

Béarnaise Sauce

1. 1

   Clarify the butter

   Cut the unsalted butter into 1/2-inch cubes and place in a small saucepan over low heat. Melt gently until completely liquid. Let sit for 1–2 minutes to allow milk solids to separate, then skim the foam from the surface and carefully pour the clear yellow butterfat into a heatproof measuring cup, leaving the milky solids behind. Keep warm (but not hot) near the stove.

2. 2

   Make the reduction (échalote-tarragon reduction)

   Combine white wine vinegar, dry white wine, minced shallots, 1 tablespoon chopped tarragon, and 1/2 tablespoon chopped chervil in a small saucepan. Bring to a simmer over medium heat and reduce until approximately 2 tablespoons of liquid remain (about 6–8 minutes). Strain the reduction into a small heatproof bowl to remove shallots and herb bits, pressing to extract flavor. Let the reduction cool slightly (warm, not hot).

3. 3

   Prepare the egg yolks

   In a medium heatproof bowl (stainless steel or glass), whisk the 3 egg yolks with 1 teaspoon cold water until smooth and slightly pale. Add the warm reduction a little at a time (1 teaspoon at first) while whisking constantly to temper the yolks, then whisk in the rest until fully incorporated.

4. 4

   Cook the yolks (bain-marie)

   Set the bowl with the tempered yolks over a saucepan of gently simmering water (bain-marie). The bottom of the bowl should not touch the water. Whisk continuously until the yolks thicken and reach a ribbon-like consistency that coats the back of a spoon (about 3–5 minutes). Keep the heat low to avoid scrambling; remove from the heat occasionally if the mixture gets too hot.

5. 5

   Emulsify with clarified butter

   Begin adding the warm clarified butter very slowly, drop by drop at first, while whisking vigorously and constantly to create a stable emulsion. As the sauce begins to thicken and emulsify, you can add the butter in a thin steady stream. Continue until all butter is incorporated and the sauce is glossy and thick but still pourable. If the sauce becomes too thick, whisk in a teaspoon of warm water or a little lemon juice to loosen.

6. 6

   Finish and season

   Whisk in the remaining 1 tablespoon chopped tarragon and 1/2 tablespoon chopped chervil. Season with 1 teaspoon fine sea salt, 1 teaspoon white or ground pepper (to taste), and 1 teaspoon fresh lemon juice. Taste and adjust seasoning — add more lemon for brightness or salt if needed.

7. 7

   Keep warm and serve

   Keep the béarnaise warm (not hot) by placing the bowl in a warm water bath or near a low oven (about 60–70°C / 140–160°F) for up to 30 minutes; whisk occasionally. Do not expose to high heat or direct flame. Serve immediately spooned over steak, fish, vegetables, or eggs. Garnish with whole tarragon sprigs if desired.

8. 8

   Troubleshooting (optional)

   If the sauce breaks (separates), rescue it by whisking one teaspoon of cold water into a clean bowl and very slowly whisking the broken sauce into it, or start with a fresh egg yolk in a clean bowl and whisk the broken sauce into the yolk a little at a time. If too thick, thin with a little warm water or lemon juice; if too thin, whisk over gentle heat until slightly thicker.