How To Make Béarnaise Sauce

Step 1: You will need:

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.