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Classic French Béarnaise Sauce

Classic French Béarnaise Sauce
A rich warm emulsion of egg yolks and clarified butter, flavoured with a fragrant reduction of white wine vinegar, shallot, tarragon and peppercorns.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Dietary: Gluten Free, Vegetarian
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
  • 150 g clarified unsalted butter (start with about 180 g whole butter)
  • 2 large egg yolks
  • 2 tbsp white wine vinegar
  • 2 tbsp dry white wine
  • 1 small shallot, finely chopped
  • 2 tsp fresh tarragon, plus 1 small sprig
  • 1 tsp fresh chervil or flat-leaf parsley (optional)
  • 4 black peppercorns, lightly crushed
  • 1–2 tsp warm water, as needed
  • Fine sea salt
Instructions
  1. 1
    Clarify the butter and keep warm, not hot.
  2. 2
    Simmer vinegar, wine, shallot, tarragon sprig and peppercorns until about 1 tbsp liquid remains; strain and cool slightly.
  3. 3
    Whisk yolks and 1 tsp warm water into the reduction over barely simmering water until pale and thick.
  4. 4
    Off the heat, gradually whisk in clarified butter to form a glossy emulsion.
  5. 5
    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.
Keywords: béarnaise sauce, bearnaise sauce, French sauce, tarragon sauce, steak sauce
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