Bearnaise Recipe

Cut the unsalted butter into 1/2-inch cubes and place in a small saucepan with 2 tablespoons water. Melt gently over low heat until fully melted and the solids separate.

Keep the pan at a low simmer for 5–7 minutes without stirring. You’ll see white milk solids sink and a clearer yellow layer on top.

Remove from heat and let sit 2 minutes. Skim off and discard the foam on the surface, then carefully pour the clear yellow butterfat into a heatproof container, leaving the milky solids in the pan. Keep the clarified butter warm (set over a warm—not hot—water bath) until ready to use.

Combine the white wine vinegar, white wine (or vermouth), finely minced shallots, cracked black pepper and chopped tarragon stalks (reserve leaves) in a small saucepan.

Bring to a simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes). This concentrates the flavors and mellows the vinegar.

Strain the reduction into a heatproof bowl, pressing on the solids to extract flavor, then discard the solids. Allow the reduction to cool slightly (a few minutes) before using in the emulsion.

Set a small heatproof bowl or the top of a double boiler over simmering water (water should not touch the bowl). The bowl must be warm but not hot; maintain gentle steam. Alternatively, use a very low oven-safe bowl and keep over low heat carefully.

In the bowl, whisk together the 3 egg yolks with 1 teaspoon cold water until blended and slightly frothy.

Whisk in the warm, reduced vinegar mixture (about 2–3 tablespoons) a little at a time to temper and incorporate flavor. Continue whisking constantly; the mixture should thicken slightly and become creamy. Keep the bowl off intense heat — the goal is to gently cook the yolks, not scramble them.

Very slowly begin to add the warm clarified butter in a thin, steady stream while whisking constantly. Start with a few drops to form a stable emulsion, then increase to a thin stream. Whisk until the sauce is thick and glossy and all butter is incorporated. If the mixture becomes too thick, whisk in a few drops of warm water or 1 teaspoon lemon juice to loosen; if it separates, whisk vigorously and add a teaspoon of warm water to help rebind.

When all butter is incorporated, remove from heat. Stir in the lemon juice, salt, white pepper (or a pinch of cayenne) and the 1 tablespoon finely chopped fresh tarragon. Taste and adjust seasoning with more salt or lemon as needed.

Keep the béarnaise warm for service by placing the bowl over a warm (not hot) water bath or transferring to a thermos—avoid direct heat which will curdle the sauce. Use within 1 hour for best texture. Garnish with reserved tarragon leaves when serving.