Béarnaise Sauce
By mastering a few simple techniques you can easily add a Béarnaise sauce to your weeknight meals to lather over vegetables or a steak.
Ingredients
Scale
- 1/4 cup apple cider vinegar
- 2 tablespoons tarragon, chopped, divided
- 1 tablespoon shallot, minced
- 6 black peppercorns, crushed
- 1 tablespoon white wine
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 2 egg yolks
- 3/4 cup unsalted butter, melted
Instructions
- Combine vinegar, tarragon, shallot, and crushed peppercorns in small saucepan.
- Heat over medium heat until the vinegar reduces by half.
- In a medium mixing bowl, whisk together the white wine, water, and salt.
- Strain in the reduced vinegar liquid through a fine mesh strainer.
- Whisk the egg yolks into the mixture.
- Place egg yolk mixture over a double boiler.
- Whisk the yolk mixture constantly as the mixture heats until the mixture has doubled in size and forms ribbons. (Be careful not to scramble the eggs.)
- Whisk a drop or two at at time of the melted butter into the egg mixture. Once the emulsion starts to hold, you can whisk in the rest of the butter in a steady stream.
- Serve immediately.
Notes
- The ribbon stage is achieved when you can lift your whisk from the mixture and as it falls back into the bowl, the mixture looks like a ribbon.
Find it online: https://lifeatthetable.com/bearnaise-sauce/
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