Bearnaise Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings of 1/4 cup each
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Course
Condiments
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Cuisine
French
Bearnaise Sauce
Description
Bearnaise Sauce starts with reducing a mixture of white wine vinegar, dry white wine, minced shallots, garlic, lemon zest, dried tarragon, salt, and pepper until only a few tablespoons of liquid remain. This reduction is strained and placed over a gentle simmer in a double boiler setup to ensure controlled heat.
The egg yolks are gradually whisked into the warm vinegar reduction and cooked slowly to thicken without scrambling. Once thickened and pale yellow, hot melted butter is added gradually while whisking to form a stable emulsion. This technique yields a creamy sauce with a rich buttery base accented by the aromatic vinegar and tarragon flavors.
Serving bearnaise sauce fresh and warm is crucial because it can separate if chilled or overheated. Using clarified butter can help with sauce stability. If separation occurs, whisking the sauce into another warm egg yolk over simmering water can restore its texture.
The method emphasizes patience and careful temperature control to prevent graininess or curdling and ensure a smooth, glossy sauce. Tarragon is essential for the characteristic flavor, so it should not be omitted.
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup white wine dry
- 1 tablespoon shallot minced
- 2 cloves garlic minced
- 1/2 teaspoon lemon zest
- 1/2 teaspoon tarragon dried
- 1/4 teaspoon salt
- pinch ground black pepper
- 3 egg whisked, yolk
- 1/2 cup butter unsalted, hot, melted
Instructions
- Combine the vinegar, wine, shallots, garlic, lemon zest, tarragon, salt, and pepper in a small saucepan. Bring the mixture to a boil over medium-high heat and continue boiling until the liquid has reduced to about 2-3 tablespoons.
- Strain the vinegar reduction into a large bowl and set it aside.
- Add about 1-1 1/2 cups of water to a sauce pan, and bring it to a boil over high heat. Reduce the heat to low, to maintain a simmer
- Bring several inches of water to a boil in a saucepan over high heat, then reduce the heat to low or medium-low to maintain a bare simmer. Place the vinegar mixture on top of the pot with the simmering water. The bowl should not touch the liquid.
- Very slowly and whisking constantly, add the egg yolks into the vinegar mixture. Whisk vigorously until the mixture thickened and turned a pale yellow color.
- Remove the egg yolk mixture from heat, and slowly pour the hot butter into it while continuing to whisk vigorously. Do not stop whisking until all of the butter is throughly incorporated into the sauce. The mixture should be smooth, thick and creamy. Serve immediately.
Notes
- Maintain low and slow heat using a double boiler to avoid scrambling the egg yolks and ensure a smooth sauce.
- Use clarified butter added slowly to achieve stable and extra-smooth consistency.
- If the sauce separates, re-emulsify by whisking it into a warm egg yolk over simmering water.
- Serve bearnaise sauce immediately to enjoy its smooth texture; keep warm until serving but avoid overheating.
- Tarragon is essential for the signature flavor and should not be left out.
User Reviews
Overall Rating
5
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