Béarnaise Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 tbsp white vinegar

2 tbsp dry white wine

2 tsp shallots, finely minced

1 tbsp fresh tarragon, divided

3 egg yolks

1/2 cup (1 stick) unsalted butter, melted

Salt and pepper, to taste

(Optional) Squeeze of lemon juice

 

Instructions:

1. Make the Reduction:
In a small saucepan, combine white vinegar, white wine, shallots, and half of the tarragon.
Simmer over medium heat until the liquid reduces to about 1 tablespoon.
Strain (optional) and let it cool slightly.

2. Set Up a Double Boiler:
Place a heatproof bowl over a saucepan of simmering water (don’t let the bottom touch the water).
Add the egg yolks and the reduction to the bowl.

3. Whisk Constantly:
Whisk the yolks until they begin to thicken and become pale (about 2–3 minutes).

4. Add Butter Slowly:
Very slowly drizzle in the melted butter, whisking constantly, until thick and creamy.
(If it gets too thick, you can add a few drops of warm water.)

5. Finish:
Stir in the remaining fresh tarragon, season with salt and pepper, and add a squeeze of lemon juice if using.