Béarnaise Sauce
A classic sauce that is delicious on beef, fish, chicken or vegetables. Béarnaise is a hollandaise sauce with tarragon. Classically this sauce is served with tenderloin of beef but works great on a piece of broiled or poached fish or chicken and is delicious over steamed vegetables.
Ingredients
- ½ cup White Vinegar
- 1 clove Garlic
- 2 tbsp Black Peppercorns (or multi-colored)
- 2 Minced Shallots
- ¼ cup Chopped Fresh Tarragon
- ½ tsp Salt
- ¼ tsp Sugar
- ¼ cup Dry White Whine
- 6 Egg Yolks
- 1 pinch Salt
- ½ lb Butter
Instructions
- In saucepan place White Vinegar, Garlic, Black Peppercorns, Shallots, Tarragon, Salt, Sugar and Dry White Wine. Bring to a boil then simmer covered for 5-10 minutes or until reduced by half. Strain and keep infused vinegar warm. You can also microwave this for 30 seconds before using.
- In bowl of processor place Egg Yolks and Salt. Run processor for 1 minute to beat egg yolks.
- Meanwhile melt Butter.
- With processor running slowly add in a steady stream of half of the melted butter. When egg yolks are pale and creamy slowly add the flavored vinegar until incorporated then slowly add the remaining melted butter and run until desired consistency is reached. Taste and adjust salt. Keep warm before serving.
Notes
If sauce gets cold or you make it ahead of time gently warm in a hot water bath. Do not reheat too quickly or sauce might break. If sauce does break a little tip is to whisk in 1-2 tbsp of Hellmann's Mayonnaise.
