Bearnaise Recipe
Indulge in the rich, velvety goodness of our classic Béarnaise sauce, a luscious blend of clarified butter, egg yolks, and fresh herbs, perfectly balanced with a hint of tangy white wine vinegar. This exquisite sauce enhances any dish, adding a luxurious touch to grilled meats or roasted vegetables. Experience a taste of culinary elegance that will elevate your dining 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 white wine vinegar, shallots, and half of the tarragon leaves. Simmer over medium heat until the liquid is reduced to about 2 tablespoons. Strain the mixture and set aside.
- 2
Melt the Butter
In another saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 3
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and water until well combined.
- 4
- 5
Add the Reduction
Once the sauce has thickened, add the strained reduction mixture along with the remaining tarragon leaves, salt, and black pepper. Whisk until well combined.
- 6
Serve
Remove from heat and serve immediately over your favorite steak or vegetables.
