Bearnaise Recipe
Indulge in the rich and velvety Bearnaise sauce, a classic French delight crafted from egg yolks, clarified butter, and a hint of white wine vinegar infused with fragrant tarragon. Perfectly balanced and bursting with flavor, this luxurious sauce elevates any steak, grilled vegetables, or seafood, making every bite a gourmet experience.
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Ingredients
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Herb Reduction
Sauce
Method
Herb Reduction Preparation
- 1
Make the Herb Reduction
In a small saucepan, combine the white wine vinegar, shallots, tarragon, parsley, and black peppercorns. Bring to a simmer over medium heat and let it reduce until only about 2 tablespoons of liquid remain. Strain the mixture into a bowl and set aside to cool.
Sauce Preparation
- 2
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and the cooled herb reduction. Place the bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture thickens and becomes pale in color.
- 3
Incorporate Butter
Gradually whisk in the melted butter, starting with a few drops at a time, and then increasing the amount as the sauce thickens. Continue to whisk until the sauce is creamy and emulsified.
- 4
Season and Serve
Add salt to taste and garnish with fresh tarragon before serving.