Béarnaise Sauce
Total Time
20 Minutes
Prep Time
15 Minutes
Cook Time
5 Minutes
Rating
5 out of 5 stars
(5)
Ingredients
~1 cup
- 3 tablespoons finely chopped shallots, from 2 shallots
- 2 tablespoons finely chopped fresh tarragon leaves, divided
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 12 tablespoons (1½ sticks) unsalted butter
- 3 large egg yolks
- ¼ teaspoon salt
- Freshly ground black pepper
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Preparation
Step 1
In a small saucepan, combine the shallots, 1 tablespoon of the chopped tarragon, the white wine vinegar, and the white wine. Simmer over medium heat until the liquid is reduced to about 1 tablespoon, about 4 minutes. Transfer the mixture to a small bowl and allow to cool slightly.
Step 2
To the same saucepan, add the butter. Melt over medium heat until bubbling but not browning. The butter will be poured into a blender; for easier pouring, transfer it to a glass measuring cup.
Step 3
In a blender, combine the egg yolks and salt. Blend for about 10 seconds.
Step 4
With the blender running on low speed, gradually add the hot melted butter in a thin stream to the egg yolk mixture. Continue blending until the mixture is thickened and smooth. Transfer the sauce to a bowl and stir in the remaining tablespoon of chopped tarragon and the shallot reduction (including the liquid). Taste the sauce and then season with salt and a few grinds of pepper as needed. Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below).
Step 5
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Chef's notes
While béarnaise sauce is best made fresh, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then empty it and transfer the sauce inside. Alternatively, use a makeshift double boiler:
fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. Remember to stir the sauce occasionally to maintain an even temperature throughout.
