Bearnaise Sauce

Bearnaise sauce is a classic French sauce made from clarified butter, shallots, tarragon, and white wine or white wine vinegar. It is typically served with steak, lamb, red meats or vegetables, but can also be used as a dip or a spread. It is a derivative of hollandaise sauce, with added herbs.

If you are looking to make a fancier meal, consider trying to make a bearnaise!

Ingredients:

• 3 fluid oz white wine vinegar
• 1 shallot minced
• 1 tbsp peppercorns
• 3 stems of tarragon, chopped
• 2 egg yolks
• Salt
• 1 cups to 2 cups of clarified butter or whole butter
• 1/2 lemon juiced
• 1 tbsp chopped tarragon

Preparation:

STEP 1.

In a pot, add the white wine vinegar, shallots, peppercorns, and tarragon stems reduce until it is almost dry. Strain through a fine mesh strainer and cool.

STEP 2.

Boil a pot of water. In a metal pot, add egg yolks, salt and the reduction and whisk. Hold the bowl over the boiling water, whisking constantly until they are frothy and thickened. Make sure to not hold it too close to the water or it will scramble. If it starts to get too hot move off and on over the water so you don’t scramble the eggs.

STEP 3.

Heat butter until it is hot and melted. Slowly pour the butter into the egg mixture, whisking in 1 tbsp at a time until it’s incorporated and whisk in more butter until it’s thickened. Once thickened add a squeeze of lemon juice and season with salt. Stir in the minced tarragon and serve immediately!