Restaurants›Vernon's Speakeasy›Bearnaise Recipe

Bearnaise Recipe

Inspired by Vernon's Speakeasy
Time30m
Serves4

A rich and tangy sauce made from clarified butter, egg yolks, and flavored with herbs, perfect for enhancing meats and vegetables.

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Ingredients

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Bearnaise Sauce Ingredients

Method

Bearnaise Sauce Directions

1

Prepare the Reduction

In a saucepan, combine the finely chopped shallots, white wine vinegar, dry white wine, and half of the chopped tarragon. Bring to a simmer over medium heat and cook until reduced to about 2 tablespoons. Strain the mixture into a bowl and discard the solids.

2

Melt the Butter

In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.

3

Whisk the Egg Yolks

In a heatproof bowl, whisk together the egg yolks and the reduction mixture. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes pale.

4

Incorporate the Butter

Slowly drizzle the melted butter into the egg yolk mixture while whisking constantly until the sauce emulsifies and thickens further. If the sauce is too thick, you can add a teaspoon of warm water to reach the desired consistency.

5

Season the Sauce

Stir in the remaining chopped tarragon, salt, and white pepper. Taste and adjust seasoning as needed.

6

Serve

Serve the Bearnaise sauce warm over your favorite steak or vegetables.