Bearnaise (gf) Recipe
Indulge in our rich and velvety Bearnaise sauce, expertly crafted with clarified butter, egg yolks, and a hint of tangy tarragon. This gluten-free delight elevates your dish with its luxurious texture and aromatic flavors, making it the perfect accompaniment for steak, vegetables, or seafood. Experience the essence of French cuisine with every delectable bite!
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Ingredients
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Bearnaise Sauce Ingredients
Method
Preparation Steps
- 1
Prepare the Reduction
In a small saucepan, combine the white wine vinegar, dry white wine, shallots, and half of the tarragon. Bring to a boil over medium heat and reduce until the liquid is about 2 tablespoons. Strain into a bowl and set aside.
- 2
Melt the Butter
In another saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 3
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks and the reduction until the mixture is pale and thick. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens further.
- 4
- 5
Season the Sauce
Stir in the remaining tarragon, salt, and freshly ground black pepper. Adjust seasoning to taste.
- 6
Serve
Remove from heat and serve immediately as a sauce for your favorite grilled meats or vegetables.