Bearnaise Recipe
Make Bearnaise Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Herb Reduction
Sauce Base
Method
Herb Reduction
- 1
Prepare the Reduction
In a medium saucepan, combine the white wine vinegar, dry white wine, finely chopped shallots, chopped tarragon, and chopped parsley. Bring to a simmer over medium heat.
- 2
Reduce the Mixture
Let the mixture simmer until it reduces by half, about 10-15 minutes. Remove from heat and strain through a fine-mesh sieve into a bowl, discarding solids.
Sauce Preparation
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Allow it to clarify, which means the milk solids will sink to the bottom and the clear butterfat will remain on top. Remove from heat.
- 4
- 5
Combine Mixtures
Add the strained herb reduction to the egg yolk mixture gradually while whisking to combine.
- 6
- 7
Finish the Sauce
Slowly drizzle in the melted butter while whisking continuously until fully incorporated. Season with salt and freshly ground black pepper to taste.
- 8
Serve
Remove from heat and serve immediately with steak, fish, or vegetables.