Name: Bearnaise Sauce (The Best)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 375 ml (1 1/2 cups), approximately
Ingredients: 1/4 cup (60 ml) white wine vinegar; 1/2 cup (125 ml) white wine; 2 shallots, chopped; 1 sprig fresh tarragon; 4 egg yolks; 3/4 cup (180 ml) butter, melted and cooled; 1 tablespoon (15 ml) chopped fresh tarragon; Salt and pepper

Ingredients

- 1/4 cup (60 ml) white wine vinegar
- 1/2 cup (125 ml) white wine
- 2 shallots, chopped
- 1 sprig fresh tarragon
- 4 egg yolks
- 3/4 cup (180 ml) butter, melted and cooled
- 1 tablespoon (15 ml) chopped fresh tarragon
- Salt and pepper

Preparation

- In a saucepan, bring the vinegar and wine to a boil with the shallots and tarragon sprig. Season with pepper. Reduce until only about 45 ml (3 tablespoons) of liquid remains. Strain.
- In a bowl over a saucepan of simmering water, with a whisk, beat the vinegar reduction and egg yolks until thick and foamy.
- Remove from the double boiler. Off the heat, drizzle in the butter, whisking constantly. Add the chopped tarragon. Adjust the seasoning. If the sauce seems too thick, whisk in a little hot water. Keep at room temperature and just before serving, place back on the double boiler, whisking for just a few seconds, to warm it up.

Bearnaise Sauce (The Best)

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Ingredients

Preparation

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