Béarnaise Recipe
A rich and velvety sauce made with clarified butter, egg yolks, and infused with aromatic tarragon and shallots, perfect for enhancing grilled meats and vegetables.
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Ingredients
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Sauce Ingredients
Method
Preparation Instructions
- 1
Prepare the Butter
Melt the unsalted butter in a saucepan over low heat until fully liquefied, then set aside to cool slightly.
- 2
Infuse Shallots
In a small saucepan, combine shallots, white wine vinegar, dry white wine, and half of the tarragon leaves. Bring to a simmer over medium heat until the mixture reduces to about 2 tablespoons. Strain and set aside.
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and the strained shallot mixture until frothy.
- 4
Create the Emulsion
Place the mixing bowl over a pot of simmering water (double boiler). Continuously whisk the egg yolk mixture while slowly drizzling in the melted butter until the sauce thickens and emulsifies.
- 5
Season and Finish
Remove from heat and stir in the remaining tarragon, salt, black pepper, and lemon juice. Adjust seasoning to taste.
