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Classic Béarnaise Sauce
Classic Béarnaise Sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your steak or chicken with luxurious Béarnaise sauce, infused with vibrant tarragon for a decadent touch.
Ingredients:
  • For the tarragon base
  • 1/4 cup dry white wine
  • 3 tablespoons white wine vinegar
  • 1/4 cup shallots, very finely chopped
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons fresh tarragon, chopped, divided
  • For the sauce
  • 8 ounces unsalted butter, cut into cubes
  • 3 egg yolks
  • 3 tablespoons water
  • 1 tablespoon lemon juice, or more as needed
  • Pinch salt, to taste
Instructions:
  • Create a flavorful tarragon base by gently simmering wine, vinegar, shallots, black pepper, and 1/2 tablespoon of tarragon in a skillet until most of the liquid evaporates, leaving a tablespoon or two in the pan. Allow it to cool to lukewarm before using.
  • To clarify butter in the microwave: Place the butter in a 2-cup Pyrex measuring cup covered with a paper towel. Microwave on high for 1 minute, let it rest for 5 minutes, then microwave for another minute. Skim off any foam and strain the butter through a fine-mesh strainer into a clean measuring cup or bowl, leaving the milk solids behind. To clarify butter on the stove: Melt the butter in a heavy saucepan over medium heat. Simmer for about 10 minutes until the foam subsides and the milk solids brown. Carefully ladle the pure melted butterfat into a separate container, straining through cheesecloth or a coffee filter for a nutty flavor.
  • Prepare the sauce: In a small saucepan, vigorously whisk together egg yolks, water, and lemon juice for 3 to 4 minutes until the mixture becomes pale and thick, resembling soft mayonnaise. Place the pan over low heat and whisk continuously until the sauce expands in volume, turns frothy, and thickens enough to reveal the pan's bottom through whisk streaks. Remember to reach into the pan's corners to prevent any eggs from cooking too fast. Once done, remove the pan from the heat.
  • Pour the warm, clarified butter gradually into the thickened egg yolks, whisking continuously until a soft, light, and velvety sauce forms, around 5 to 8 minutes. Ensure the butter is fully incorporated to create a smooth emulsion. The consistency should be pourable off a spoon, not too runny or thick like mayonnaise.
  • Enhance the flavor: Mix the tarragon base and the remaining 1 1/2 tablespoons of freshly chopped tarragon into the sauce. Adjust seasoning with a pinch of salt or extra lemon juice to your preference.

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