Béarnaise Sauce... with a Twist

Name: Béarnaise Sauce... with a Twist
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 10 serving
Ingredients: 3 egg yolks; ½ pound butter; ¼ cup white wine; 2 tablespoons finely minced shallots; 2 tablespoons white wine vinegar; 2 tablespoons fresh lemon juice; 2 tablespoons fresh tarragon leaves; Pinch salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
10
Calories
250 kcal
Course
Condiments
Cuisine
French

Béarnaise Sauce... with a Twist

Iris Warren

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Enjoy the best of both worlds with this rich, buttery and super creamy Béarnaise Sauce with a flavorful twist...

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Ingredients

Servings

3 egg yolks room temperature
½ pound butter
¼ cup white wine I use Pinot Grigio
2 tablespoons finely minced shallots
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh tarragon leaves chopped
Pinch salt and pepper

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Instructions

Add the white wine, white wine vinegar, lemon juice, shallots, salt, pepper, and half of the tarragon leaves, in a saucepan. Bring to a boil and simmer over medium heat for a few minutes, until the mixture is reduced to just under ¼ cup.
Add the mixture to an immersion blender and allow to cool for a few minutes. Add the egg yolks and mix for a few seconds. Add the butter in a heatproof cup with a pour spout and heat up in the microwave (or heat directly in another saucepan).
Once the butter is hot, the milk solids will sink to the bottom, discard those and keep the clarified butter to use in the sauce. You should end up with just over ¾ cup.
Then VERY SLOWLY stream in the hot butter while mixing with the immersion blender stick. Continue mixing, gently pulling up and down until the sauce is emulsified and perfectly thickened. Add the remaining tarragon and pulse for 2 seconds. If the sauce is too thick, mix in a tiny bit of hot water.
Serve immediately (the sauce will thicken as it cools) over the protein or veggies of your choice. Store leftovers in an airtight jar in the fridge for a few days. When you're ready to use it again, reheat it in the microwave for about 20 seconds, just to take the chill out and loosen it up some. Whisk in a little hot water until you get the right consistency and you're good to go!

Notes

If you don't have an immersion blender, you can use a food processor instead. I seem to get a much better result with the immersion blender. The sauce thickens much better, so I highly recommend using one for this sauce.