Bearnaise Sauce Recipe

Béarnaise Sauce

1. 1

   Clarify the butter

   Gently melt the unsalted butter in a small saucepan over low heat until fully melted and the milk solids separate. Skim off the foam from the surface with a spoon and carefully pour the clear golden butterfat into a heatproof container, leaving the milky solids behind. Keep the clarified butter warm (around 130–140°F / 54–60°C).

2. 2

   Make the tarragon-vinegar reduction

   In a small saucepan combine the white wine vinegar, dry white wine, minced shallots, crushed peppercorns, and half (1 tablespoon) of the chopped tarragon. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (this usually takes 6–8 minutes). Remove from heat and let cool slightly. Strain the reduction into a small bowl, pressing on the solids to extract flavor; discard solids.

3. 3

   Set up a double boiler

   Place a medium heatproof bowl over a saucepan of barely simmering water (water should not touch the bowl). Make sure steam can circulate. Keep water at a gentle simmer — too hot will scramble yolks.

4. 4

   Whisk yolks with reduction

   In the heatproof bowl, whisk the egg yolks together with the strained reduction and the cold water until slightly pale and somewhat thickened. Place the bowl over the simmering water and continue whisking constantly. Whisk until the mixture becomes creamy and thick enough to coat the back of a spoon (170–175°F / 77–80°C). Do not let the yolks get too hot or they will scramble.

5. 5

   Emulsify with butter

   Remove the bowl from the heat. Begin adding the warm clarified butter very slowly in a thin steady stream while vigorously whisking the yolk mixture. Start with drops, then gradually increase to a steady stream as the emulsion takes. Continue until all butter is incorporated and the sauce is thick, glossy, and smooth. If the sauce becomes too thick, whisk in a teaspoon of warm water or a bit more lemon juice to loosen it.

6. 6

   Finish and season

   Stir in the remaining chopped tarragon and the optional chervil. Add the lemon juice, kosher salt, and white or freshly ground black pepper to taste. Adjust acidity with more lemon juice or a teaspoon of the reserved reduction if desired. Keep the sauce warm (not hot) until serving — place the bowl in a warm spot or over very low heat, or transfer to a thermos. Avoid reheating directly on high heat.

7. 7

   If sauce breaks (rescue method)

   If the emulsion separates, rescue it by whisking one tablespoon of warm water into a clean bowl and slowly whisking the broken sauce into that water a little at a time until it re-emulsifies, then continue adding until fully combined.