Béarnaise Sauce
A classic French butter sauce made with egg yolks, clarified butter, shallot, tarragon and a tangy wine-vinegar reduction. Perfect with steak! 🥩🌿
Ingredients
* 2 egg yolks
* 115 g (½ cup) unsalted butter
* 1 small shallot, finely chopped
* 2 tbsp white wine vinegar
* 2 tbsp dry white wine
* 1 tbsp fresh tarragon, finely chopped
* 1 tsp fresh chervil, finely chopped — optional
* 4–6 black peppercorns
* Salt, to taste
* Freshly ground black pepper
Method
1. Clarify the butter: Melt the butter gently and skim off the white milk solids. Keep the warm clarified butter aside.
2. Make the reduction: Add shallot, tarragon stems, peppercorns, vinegar and white wine to a saucepan. Simmer until reduced to about 1–2 tablespoons. Strain.
3. Whisk the yolks: Place the reduction and egg yolks in a heatproof bowl over gently simmering water. Whisk constantly until pale, thick and slightly foamy.
4. Emulsify: Slowly drizzle in the warm clarified butter while whisking continuously. Keep the heat low so the yolks don’t scramble.
5. Finish: Stir in chopped tarragon and chervil. Season with salt and freshly ground black pepper.
6. Serve immediately: Spoon over a perfectly grilled or pan-seared steak. 🥩✨
Tip: If the sauce becomes too thick, whisk in a few drops of warm water to loosen it.
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