Description
Classic French béarnaise sauce elevates steak with rich, herbal flavors from wine-infused shallots and fragrant tarragon. Elegant French technique helps cooks craft this luxurious butter-based sauce that complements grilled meats perfectly.
Ingredients
Scale
- 4 egg yolks
- 15 ml (1 tbsp) chopped fresh tarragon
- 2 French shallots, chopped
- 1 sprig of fresh tarragon
- 60 ml (¼ cup / 2 fl oz) white wine vinegar
- 125 ml (½ cup / 4.2 fl oz) white wine
- 180 ml (¾ cup / 6 fl oz) melted butter, cooled
- Salt and pepper to taste
Instructions
- Flavor Foundation: Combine white wine vinegar, white wine, shallots, and tarragon sprig in a saucepan. Sprinkle black pepper and boil vigorously until liquid reduces to approximately 3 tablespoons, concentrating the aromatic essence.
- Emulsion Preparation: Create a double boiler setup with a heatproof glass bowl over simmering water. Strain the reduced liquid and transfer to the bowl, then introduce egg yolks. Whisk energetically until the mixture transforms into a thick, pale emulsion with a luxurious, smooth consistency.
- Butter Integration: Gradually stream warm melted butter into the yolk mixture while continuously whisking, ensuring a seamless incorporation and preventing separation. Maintain a steady, slow pour to achieve a silky, uniform sauce.
- Flavor Enhancement: Fold in freshly chopped tarragon leaves, season with sea salt and black pepper. Adjust consistency by introducing warm water if the sauce appears too dense, whisking gently to maintain a velvety, pourable texture.
- Service and Preservation: Keep béarnaise sauce at room temperature until serving. If cooling causes separation, briefly reheat over the double boiler, whisking to restore its creamy, elegant composition.
Notes
- Master Whisking Technique: Consistent, vigorous whisking prevents egg yolks from scrambling and ensures a smooth, velvety emulsion.
- Temperature Control Matters: Use warm, not hot butter when incorporating to maintain sauce stability and prevent separation.
- Avoid Rushed Butter Addition: Stream butter slowly and steadily while continuously whisking to create a stable, creamy sauce.
- Rescue Separated Sauce: Gently reheat over double boiler and whisk to reincorporate ingredients if sauce breaks or becomes grainy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 0.6 g
- Sodium: 200 mg
- Fat: 65 g
- Saturated Fat: 38 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 370 mg