Bearnaise Sauce

Béarnaise - France This traditional French sauce is an irresistibly creamy concoction, similar to Hollandaise but flavored with shallots, chopped tarragon and crushed peppercorns. It gets its creamy texture from an emulsion of clarified butter, egg yolks and white wine vinegar. It's the ideal flavorful sauce to accompany grilled or pan-roasted meats and equally delicious as a dip for French fries or drizzled onto cooked veggies.

Ingredients

  • 5 tbsp white wine
  • 3 tbsp white wine vinegar
  • 2 tbsp + 1 tsp fresh tarragon, chopped, divided
  • 1 shallot, peeled and finely chopped
  • 1/2 tsp freshly cracked black pepper
  • Salt, to taste
  • 2 egg yolks
  • 5 oz. (140g) chilled butter, cut into small pieces

    • Directions

    1. In a saucepan, add the white wine, white wine vinegar, fresh tarragon, shallot, freshly cracked black pepper and salt. Let cook for about 10 min. to reduce slightly. Remove from heat and let sit for a few minutes.
    2. Add the egg yolks, and beat the mixture with a metal whisk. Place the saucepan back on the stove over low heat, and whisk continuously. Keep an eye on the preparation, being careful not to let the eggs overcook.
    3. Once the mixture is creamy and thickened, remove from heat and add the chilled butter, piece by piece. Whisk slowly to emulsify. Taste and adjust the seasoning if necessary and stir in 1 tsp chopped tarragon. Serve hot or cold.
    4. Category.
    5. Sauce.
    6. Keywords.
    7. White Wine.
    8. White Wine Vinegar.

    Category

  • Sauce

    • Keywords

  • White Wine
  • White Wine Vinegar

    • C u i s i n e S c h u l z