Béarnaise Sauce
Béarnaise sauce is a rich, buttery condiment that complements meats and fish, enhancing everyday meals into gourmet experiences.
Ingredients
Vinegar Infusion
- 1.5 tbsp white wine, dry, not too fruity, sweet or woody
- 1.5 tbsp white wine vinegar
- 1/4 tsp black pepper, coarsely crushed
- 1 small eschallot, peeled and finely sliced
- 2 sprigs tarragon
Main Ingredients
- 3 units egg yolks, at room temperature Ensure yolks are at room temperature for best emulsification.
- 1/4 tsp salt, kosher/cooking salt
- 225 g unsalted butter, cut into 1cm cubes Clarify before using.
- 1/2 tbsp tarragon leaves, finely chopped
- 1/2 tbsp chervil, finely chopped
Instructions
Infusion
- In a small saucepan, combine the white wine, white wine vinegar, black pepper, shallot, and tarragon. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain. Strain and set aside.
Clarifying Butter
- Melt the unsalted butter in a small saucepan over low heat, allowing the milk solids to separate. Once melted, skim off the foam at the top and keep the clarified butter aside.
Making the Sauce
- In a heatproof bowl, whisk together the egg yolks and salt.
- Gradually add the vinegar reduction while whisking continuously.
- Place the bowl over a pot of simmering water (bain-marie) and keep whisking until the mixture thickens.
- Slowly drizzle in the clarified butter while continuing to whisk until fully emulsified.
- Stir in the chopped tarragon and chervil before serving.
Notes
For best flavor, use fresh herbs. Ensure egg yolks are at room temperature for easier emulsification. Store leftovers in an airtight container in the refrigerator for up to two days.