Bearnaise Recipe

Time30m

Serves4

Make Bearnaise Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Herb Infusion
In a small saucepan, combine the white wine vinegar, finely chopped shallots, tarragon leaves, and chervil leaves. Bring the mixture to a boil over medium heat, then reduce to a simmer. Let it simmer until the liquid has reduced by half, about 5-7 minutes. Remove from heat and let it cool slightly before straining the mixture to remove the solids.

2
Melt the Butter
In a separate saucepan, melt the unsalted butter over low heat. Allow it to melt gently without browning. Once melted, remove from heat and let it cool slightly.
3
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and the strained herb infusion until well combined. Place the bowl over a saucepan of simmering water to create a double boiler, making sure the bowl doesn't touch the water.
4
Emulsify the Sauce
Whisk the egg yolk mixture continuously until it becomes thick and pale, about 3-5 minutes. Gradually pour in the melted butter while whisking constantly, ensuring it emulsifies properly. Continue whisking until the sauce is smooth and creamy.
5
Season the Sauce
Once the sauce has reached a thick consistency, stir in the lemon juice, salt, and ground black pepper. Taste and adjust the seasoning if necessary.