Bearnaise Sauce
Print recipe
| Serves | 1 quart |
| Prep time | 30 minutes |
| Meal type | Condiment |
| Region | French |
Ingredients
- 1 1/2 tbs Shallots, chopped Shallots, chopped
- 3/4 tsp Black peppercorns, cracked
- 3 each Dried tarragon
- 1 1/2 ounces Dry white wine
- 3 fluid ounces Water
- 6 fluid ounces Egg yolks (about 9 each), fresh or pasteurized
- 3 Tbs Tarragon, chopped
- 1 1/2 tbs Chervil, chopped
- 1/2 tsp Salt Salt Salt
Directions
| 1. | Combine the shallots, peppercorns, dried tarragon, tarragon stems, and vinegar. Reduce until nearly dry. |
| 2. | Add the wine and water to the reduction and strain into a stainless-steel bowl. |
| 3. | Whip the egg yolks together with the reduction and place over simmering water. Cook, whisking constantly, until the eggs are thickened and form ribbons when they fall from the whisk. |
| 4. | Gradually add the butter in a thin stream, whipping constantly, until all of the butter is added and the sauce is thickened. |
| 5. | Add the chopped tarragon and chervil and adjust the seasoning to taste with salt. The sauce is ready to serve now. It may be held warm for up to 2 hours. |
Note
After production leave in a warm place before service.
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