Bearnaise Sauce Recipe
You can use this Bearnaise sauce recipe to make your own classic sauce that is a great addition to a grilled steak. Bearnaise sauce should be made right before you serve it since it will separate if it sits. Bearnaise sauce is similar to a hollandaise sauce, but vinegar replaces the lemon juice. It also has tarragon for a suble grassy flavor.
Things you will need to make Bearnaise sauce:
- 7 oz. unsalted butter, melted and clrified
- 1/4 cup very finely chopped shallots
- 2 tbsp. finely chopped fresh tarragon
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 3 egg yolks
- Salt and pepper to taste
- To clarify butter, melt it over low heat without stirring. Once melted, remove from heat and skim off the solids that are floating on the top. This step is very important when you make a Bearnaise sauce, so make sure you don't skip it.
- Place shallots, tarragon, vinegar and wine on medium heat and boil for about five minutes. Strain this reduction so you end up with about two tablespoons of liquid.
- Make a double boiler by placing a Pyrex bowl on top of a saucepan that is half filled with water. Place the egg yolks in the bowl and wisk in the reduced vinegar. Bring the water in the saucepan to a boil and cook the egg and vinegar mixture, whisking constantly until it thickens.
- Remove the sauce from the heat and very slowly whisk in the clarified butter. Whisk the salt and pepper into the Bearnaise sauce to your taste.