Bearnaise Sauce Recipe

Combine and reduce

In a small saucepan combine the white wine vinegar (and white wine if using), minced shallots, half of the chopped tarragon (1 tbs), optional chervil, crushed peppercorns and 1/4 tsp sea salt. Bring to a gentle simmer over medium heat.

Reduce the liquid by about three-quarters until roughly 2–3 tablespoons remain and the shallots are softened and the mixture is slightly syrupy. This takes about 6–8 minutes. Taste and adjust salt if necessary.

Strain the reduction through a fine-mesh sieve into a small heatproof bowl, pressing on the solids to extract flavor. Discard solids and let the reduction cool slightly until warm but not hot.

While the reduction cooks, prepare clarified butter. In a small saucepan melt 1 cup unsalted butter over low heat until it separates into foam, milk solids and clear butterfat. Skim off foam, then carefully ladle or decant the clear yellow butterfat into a heatproof container, leaving solids behind. Keep warm at about 120–130°F (45–55°C).

Place the 3 egg yolks and 1 tsp cold water in a stainless-steel or heatproof glass bowl. Whisk briefly to combine.

Set the bowl over a saucepan of barely simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Whisk constantly and vigorously until the yolks thicken slightly and become creamy and pale, about 2–3 minutes. Temperature should reach roughly 140–145°F (60–63°C) to pasteurize without scrambling.

Remove the bowl from the heat. Whisk in 1 to 2 teaspoons of the warm tarragon reduction to flavor and temper the yolks; mix until smooth.

With the bowl off the heat, begin to drizzle the warm clarified butter into the yolks very slowly while whisking constantly. Start drop by drop to form a stable emulsion; after the sauce thickens and is stable you can increase to a thin steady stream. Continue until about 3/4 to 1 cup of butterfat has been incorporated and the sauce is thick and glossy.

If the sauce becomes too thick, whisk in up to 1 tsp cold water at a time to loosen to the desired consistency. If it starts to break (separates), stop adding butter, whisk vigorously and add a teaspoon or two of cold water or a small ice cube to bring it back together, then continue slowly.

Once emulsified, whisk in the reserved warm tarragon reduction a little at a time, tasting as you go, until the sauce is evenly flavored. You may not need all the reduction; use about 1–2 tablespoons.

Stir in the remaining 2 tablespoons fresh chopped tarragon, 1 tablespoon lemon juice, 1/4 tsp salt and 1/8 tsp white or black pepper. Taste and adjust acidity or seasoning with a touch more lemon juice or salt if needed.

Keep the béarnaise warm for service at around 110–120°F (43–49°C). Hold it over a warm (not hot) water bath and give it a gentle whisk occasionally. Use within 1–2 hours for best texture and flavor; do not reheat directly on high heat or it may separate.

Serve the béarnaise immediately with steaks, roasted vegetables, fish or eggs.