Bearnaise Sauce Recipe
Indulge in our rich and velvety Bearnaise Sauce, a classic French accompaniment that perfectly balances the tangy essence of tarragon and shallots with creamy butter. This luxurious sauce enhances any dish, from grilled steaks to fresh vegetables, offering a delightful burst of flavor that will elevate your dining experience.
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Ingredients
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Sauce Ingredients
Method
Preparation Steps
- 1
Prepare the Reduction
In a small saucepan, combine the finely chopped shallots, white wine vinegar, dry white wine, and half of the chopped tarragon. Bring to a boil and then reduce the heat to low, allowing it to simmer until the mixture reduces to about 2 tablespoons. Strain the mixture and set aside.
- 2
Melt the Butter
In another saucepan, melt the unsalted butter over low heat until it is fully liquefied. Be careful not to let it brown. Remove from heat and set aside.
- 3
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks together with the strained reduction and a pinch of salt over a double boiler or a pot of simmering water. Whisk continuously until the mixture thickens and becomes pale in color.
- 4
- 5
Add Seasoning
Stir in the remaining chopped tarragon, white pepper, and adjust the seasoning with additional salt if needed.
- 6
Serve
Serve the Bearnaise sauce warm over steak, fish, or vegetables.