Béarnaise Sauce
A rich, aromatic, and buttery sauce, béarnaise features shallots, tarragon, and peppercorns, making it an excellent accompaniment for grilled steak.
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Instructions
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Start heating an inch or two of water in a saucepan over medium heat; ensure clarified butter is warm.
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In a separate saucepan, simmer vinegar, shallots, peppercorns, and half the tarragon until reduced to about two tablespoons of liquid.
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Transfer the reduction to a glass or stainless steel bowl, add egg yolks, and whisk until light and foamy.
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Place the bowl over the simmering water (not touching it) and whisk for one to two minutes until slightly thickened.
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Remove the bowl from heat; slowly whisk in the warm clarified butter, starting with drops and gradually increasing speed as the sauce thickens.
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Strain the sauce, then stir in chervil and the remaining tarragon.
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Season with lemon juice, salt, and cayenne pepper; adjust consistency with warm water if too thick.
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Serve immediately or keep warm for up to one hour.