A rich warm emulsion of egg yolks and clarified butter, flavoured with a fragrant reduction of white wine vinegar, shallot, tarragon and peppercorns.
Classic French Béarnaise Sauce
Description
A rich warm emulsion of egg yolks and clarified butter, flavoured with a fragrant reduction of white wine vinegar, shallot, tarragon and peppercorns.
Ingredients
Ingredients
Instructions
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Clarify the butter and keep warm, not hot.
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Simmer vinegar, wine, shallot, tarragon sprig and peppercorns until about 1 tbsp liquid remains; strain and cool slightly.
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Whisk yolks and 1 tsp warm water into the reduction over barely simmering water until pale and thick.
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Off the heat, gradually whisk in clarified butter to form a glossy emulsion.
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Fold in chopped tarragon and optional chervil or parsley; season and serve immediately.
Note
Gentle heat is essential. If the sauce splits, whisk 1 tsp warm water with a fresh yolk and gradually whisk in the split sauce. Best served immediately; contains lightly cooked egg yolks.
béarnaise sauce, bearnaise sauce, French sauce, tarragon sauce, steak sauce
