An Easy Béarnaise Sauce Recipe
This is actually an easy recipe for a creamy béarnaise sauce, a well known French sauce, that's made with melted butter, white wine, and vinegars, lemon, egg yolks and herbs. Use this sauce on top of steaks, salmon, eggs benedict, omelets or vegetables.
Ingredients
- 2 Tablespoons Clavita White Wine Vinegar
- 2 Tablespoons tarragon sprig vinegar
- 1/2 cup white wine
- 2 Tablespoons shallots finely minced
- 1 Tablespoon fresh tarragon finely chopped
- 4 whole peppercorns
- 12 Tablespoons unsalted butter melted
- 1 Tablespoon lemon juice (juice from 1/2 large lemon)
- 3 large egg yolks
- 1/4 teaspoon salt
- 1/4 cup boiling water
Instructions
-
Mince shallots and chop tarragon into tiny pieces. For cutting herbs I love using this mezzaluna chopper with the special cutting board. It rocks back and forth with ease and keeps the herbs in place to get a fine cut.
-
In a saucier pan combine white wine, white wine vinegar and tarragon vinegar. Add shallots, fresh chopped tarragon and peppercorns and stir over medium high heat until the liquid reduces to about 2 Tablespoons.
-
In the meantime, whisk eggs and lemon juice together over low heat until the mixture is lighter in color. Add salt and slowly drizzle melted butter in with egg mixture whisking constantly until the sauce is emulsified (creamy and smooth where the butter and egg mixture do not separate).
-
As time goes by the mixture will become thick. Slowly whisk in hot water a little at a time until desired consistency reached. Note: you may not use the entire 1/4 cup of water and that is okay. It really depends on how thick or how thin you prefer the sauce.