Bearnaise Recipe
Indulge in our velvety Bearnaise sauce, a luscious blend of clarified butter, egg yolks, and aromatic tarragon, expertly crafted to elevate your dish. Its rich, buttery texture and delicate herbal notes create a perfect harmony that enhances steak, fish, or vegetables, turning every bite into a gourmet experience.
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Ingredients
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Bearnaise Sauce Ingredients
Method
Instructions for Bearnaise Sauce
- 1
Prepare the Reduction
In a small saucepan, combine the shallots, white wine vinegar, and tarragon leaves. Cook over medium heat until the liquid has reduced by half. Strain and set aside.
- 2
Melt the Butter
In a separate saucepan, melt the unsalted butter over low heat until it is completely liquefied. Remove from heat.
- 3
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and water until well combined.
- 4
- 5
Add Reduction and Season
Once thickened, stir in the prepared reduction. Season with salt and white pepper to taste.
- 6
Serve
Remove from heat and serve immediately, or keep warm until ready to use.