Béarnaise is a luxurious sauce flavored with shallots and tarragon, which give it a tart edge. It elevates a grilled steak or roast beef from delicious to divine.
Recipe information
Yield
makes about 1/2 cup
Ingredients
1
2
2
3
6
2
6
1 to 1
Need to make a substitution?
Preparation
Step 1
Combine in a small heavy pot: 1 shallot, peeled and minced, 2 tablespoons chopped chervil, 2 tablespoons chopped tarragon, A pinch of salt, A few black peppercorns, 3 tablespoons white wine vinegar, 6 tablespoons dry white wine.
Step 2
Bring to a boil and cook until reduced to 2 tablespoons. Strain into a bowl, pressing as much liquid from the solids as possible. Discard the solids.
Step 3
Separate into a medium-size nonreactive heat-proof bowl: 2 egg yolks.
Step 4
Add the strained reduction to the eggs and mix well. Place the bowl over a pot of hot but not boiling water. Be sure that the bottom of the bowl is not touching the water. Whisk the eggs for a minute and then slowly add, whisking all the while, in a small stream: 6 tablespoons (3/4 stick) unsalted butter, melted.
Step 5
If the sauce gets too thick, add a teaspoon of warm water. The sauce should be warm but never hot. If overheated, the sauce will separate or the yolks will scramble. When all the butter has been added, stir in: 1 to 1 1/2 tablespoons chopped tarragon, A pinch of cayenne.
Step 6
Taste for salt and correct as needed. Serve immediately or hold the finished sauce over warm, but not hot, water, or in a warmed thermos.
Variations
Step 7
Substitute other herbs (such as mint, basil, or chives) for the tarragon.
Step 8
To make a hollandaise sauce, omit the tarragon-shallot reduction and whisk the egg yolks together with 1 tablespoon warm water and 2 teaspoons fresh lemon juice. Add the butter as above and finish with salt and more lemon juice as desired.