Classic Bearnaise Sauce
A velvety Bearnaise sauce is crafted by reducing vinegar and wine with tarragon, then emulsified with egg yolks and melted butter.
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Instructions
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Start simmering water in the bottom of a double boiler.
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Melt butter in one saucepan; in another, reduce vinegar, wine, shallots, tarragon, and peppercorns to 1/4 cup, then strain.
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In the double boiler's top pan, whisk egg yolks; slowly incorporate the warm strained vinegar reduction, whisking constantly.
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Place the egg mixture over the simmering water (not touching) and whisk continuously until slightly thickened (about 3 minutes).
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Remove the pan, turn off heat, and cool the double boiler's bottom water with ice.
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Return the egg mixture pan over the cooled water and slowly drizzle in the melted butter, whisking constantly until fully emulsified.
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Whisk in salt and cayenne, then taste and adjust seasoning before serving.