Béarnaise Sauce Recipe
Indulge in the rich and velvety Bérnaise sauce, a classic French creation that elegantly combines the flavors of tarragon, shallots, and white wine vinegar. This luxurious sauce is perfectly emulsified with creamy butter, creating a sumptuous accompaniment that elevates grilled meats, seafood, and vegetables to new heights. A true culinary masterpiece that adds a touch of sophistication to any dish.
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Ingredients
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Sauce Ingredients
Method
Sauce Preparation
Make the Reduction
In a small saucepan, combine the shallots, white wine vinegar, dry white wine, and fresh tarragon. Bring to a boil and reduce the heat to a simmer. Let it simmer until the mixture is reduced to about 1/4 cup.
Strain the Reduction
Remove from heat and strain the mixture through a fine-mesh sieve to remove the solids. Set aside the liquid.
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and the strained reduction until well combined.
Incorporate the Butter
Gradually add the melted unsalted butter while whisking continuously until the sauce is smooth and emulsified.
Season the Sauce
Add salt and white pepper to taste. Stir well to combine.
Serve
Garnish with fresh tarragon leaves before serving. Best served warm.