Béarnaise Recipe

Make the tarragon shallot reduction

Combine the white wine vinegar, dry white wine, minced shallots, chopped tarragon, optional chervil and crushed peppercorns in a small saucepan over medium heat.

Bring mixture just to a simmer and cook, stirring occasionally, until liquid is reduced to about 2 teaspoons (about 3–5 minutes).

Remove from heat and strain through a fine-mesh sieve into a small bowl, pressing on solids to extract flavor. Discard solids and allow the strained reduction to cool to warm (not hot). If the reduction seems too acidic, stir in 1 tablespoon cold water to mellow it slightly.

Clarify the butter

Cut the unsalted butter into pieces and melt gently in a small saucepan over low heat until fully melted. Skim and discard any foam if present, then keep the butter warm (between 120–140°F / 50–60°C). Do not let it brown.

Prepare double boiler

Place a heatproof bowl over a saucepan of simmering (not boiling) water so the bowl bottom does not touch the water (double boiler). Reduce heat so water is barely simmering.

Whisk the 3 egg yolks with the cooled tarragon-shallot reduction in the bowl. Continue whisking constantly until the mixture thickens slightly and becomes pale and ribbon-like (the temperature should reach about 140–150°F / 60–65°C). This takes 3–5 minutes; be careful not to curdle the yolks by overheating.

Remove the bowl from the heat briefly. Very slowly, begin to drizzle in the warm clarified butter a few drops at a time while whisking vigorously to start the emulsion. As the mixture begins to thicken and emulsify (after roughly 1–2 tablespoons incorporated), you can increase to a slow, steady stream of butter, whisking continuously. Continue until all butter is incorporated and sauce is glossy and thick.

If sauce becomes too thick or looks like it may break, whisk in 1 teaspoon warm water or a few drops of warm lemon juice to bring it back together.

Finish and season

Stir in the chopped tarragon and chervil (if using), the lemon juice, salt, and white or ground black pepper. Taste and adjust seasoning with more salt or lemon juice if needed.

Keep béarnaise warm (about 120°F / 49°C) until serving. Do not reheat directly over high heat or it may split. If the sauce begins to separate, whisk over the double boiler very gently or add 1 teaspoon warm water to re-emulsify.