How To Make Béarnaise Sauce

How To Make Béarnaise Sauce

Béarnaise sauce recipe. Very versatile and quick to make, this recipe for béarnaise sauce goes well with all varieties of grilled meats.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
6
Prep =
5m
Cook =
20m
Total =
25m

Step 1: You will need:

  • 3 egg yolks
  • 150 ml clarified butter, melted
  • 1 shallot, chopped
  • 1 tbsp tarragon, chopped
  • 1 tbsp black peppercorns, crushed
  • 60 ml white wine vinegar
  • some salt
  • a pinch of cayenne pepper
  • 1 tbsp tarragon, chopped for garnish
  • 1 bowl
  • 1 whisk
  • 1 sieve
  • 2 saucepans

Step 2: Begin the sauce

Put the vinegar, shallots, black pepper and tarragon into a pan. Bring it to a boil and leave it to reduce in volume until you are left with 1.5 to 2 tablespoons of liquid.
Move the pan around to check how much liquid there is. Remove from the heat and strain through a sieve into the bowl.

Step 3: Continue the sauce

Place the metal bowl over a saucepan one third full of simmering water. Add the 3 egg yolks to the bowl and whisk until they become fluffy. Lift the bowl away once in a while to avoid them overcooking. Once it begins to thicken remove the bowl from the pan.

Step 4: Add the butter

Drizzle a little of the clarified butter into the eggs and whisk briskly. Only when it is fully incorporated can you add a little more butter and briskly whisk again. Continue to add and whisk in small amounts until all the butter is used. Don't be afraid to add a little water if it gets too thick. Season with salt, a pinch of cayenne and the tarragon. Mix it all in with your whisk. Add a drop more water if you desire.

Step 5: Serve

Serve it immediately with grilled meats, like Chateaubriand, which can be also be found on our website.