Béarnaise Recipe

Preparation Instructions

1. 1

   Make the Reduction

   In a small saucepan, combine the white wine vinegar, dry white wine, shallots, and half of the tarragon. Bring to a boil, then reduce to a simmer and let it reduce until about 2 tablespoons of liquid remain. Strain the mixture and set aside to cool slightly.

2. 2

   Melt the Butter

   In another saucepan, melt the unsalted butter over low heat until fully melted. Do not allow it to brown. Remove from heat and set aside.

3. 3

   Whisk Egg Yolks

   In a heatproof bowl, whisk together the egg yolks and the cooled reduction until well combined.

4. 4

   Create the Emulsion

   Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes pale in color.

5. 5

   Incorporate the Butter

   Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Make sure to incorporate all the butter.

6. 6

   Add Seasoning and Herbs

   Stir in the remaining tarragon, chervil (if using), salt, and black pepper to taste. Adjust seasoning as needed.