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Bearnaise sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Classic Bearnaise sauce with a flavorful blend of herbs and spices.
Ingredients:
  • 10 black peppercorns
  • 60ml (1/4 cup) white wine vinegar
  • 60ml (1/4 cup) dry white wine
  • 60g (about 2 large) eschalots, peeled, finely chopped
  • 60.00 ml finely chopped fresh tarragon leaves and stems
  • 40.00 ml finely chopped fresh chervil leaves and stems
  • 3 egg yolks, at room temperature
  • 125g butter, at room temperature, cubed
  • 20.00 ml finely chopped fresh tarragon leaves, extra
  • Salt & ground black pepper, to taste
Instructions:
  • In a small non-aluminium frying pan, combine crushed peppercorns, white wine vinegar, white wine, eschalots, tarragon, and chervil. Bring to a boil over high heat and simmer uncovered for 5 minutes until the liquid reduces by about half (approximately 2 1/2 tablespoons).
  • Strain the flavorful eschalot mixture through a fine sieve into a small heatproof bowl or jug, gently pressing with a spoon to capture all the concentrated liquid. Remove and discard the eschalots, herbs, and peppercorns.
  • To prepare the Bearnaise sauce, set up a double boiler by placing a heatproof bowl on top of a saucepan quarter-filled with water over low heat. Make sure the bowl fits snugly without touching the water to avoid curdling the sauce. In the bowl, whisk together the egg yolks and 2 tablespoons of the reserved liquid until combined. Continuously whisk the mixture over the simmering water for 5-7 minutes until it thickens and forms a ribbon trail that holds its shape. Be mindful of the heat – if it gets too hot, briefly cool the bowl in cold water before returning it to the heat.
  • Gradually whisk in the butter, one cube at a time, ensuring each cube is fully melted and incorporated before adding the next (this should take about 10 minutes). Aim for a thick, airy texture while monitoring the bowl's temperature to prevent overheating. If the sauce starts to curdle or separate, refer to the note for troubleshooting. Keep a close eye to avoid adding the butter too quickly and losing volume. You can rescue the sauce if the egg yolks are still creamy and the mixture hasn't turned grainy.
  • Once all the butter has been incorporated, remove the bowl from the heat and gently mix in the extra tarragon. Season with freshly ground black pepper, then taste and adjust seasoning with salt if needed. For a bolder flavor, gradually stir in some of the reserved strained liquid to your preference. Serve promptly. Bearnaise sauce should be warm, not hot, and can be kept warm for up to an hour before serving. To keep it warm, transfer it to a sauce boat, jug, or clean bowl, cover the surface with plastic wrap to prevent a skin from forming, and place it in a larger heatproof bowl. Fill the larger bowl with warm water up to the same level as the sauce. Ensure the water temperature matches the sauce to prevent curdling or thickening. Change the water as needed to maintain warmth.

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