Béarnaise Sauce - Fast, easy, foolproof method
Total Time
12 minutes
Prep Time
10 minutes
Cook Time
2 minutes
Rating
4.95 out of 5 stars
(34)
Ingredients
4 servings
- 1 1/2 tbsp white wine (, dry, not too fruity, sweet or woody (Note 1)
- 1 1/2 tbsp white wine vinegar (Note 2)
- 1/4 tsp black pepper (, coarsely crushed)
- 1 eschallot (small), peeled and finely sliced (Note 3)
- 2 sprigs tarragon (Note 6)
- 3 egg yolks (, at room temperature (Note 4)
- 1/4 tsp salt (, kosher/cooking salt)
- 225g / 16 tbsp unsalted butter (, cut into 1cm / 1" cubes - 2 US sticks (Note 5)
- 1/2 tbsp tarragon leaves (, finely chopped (Note 6)
- 1/2 tbsp chervil (, finely chopped (Note 6)
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Preparation
Step 1
Infused Vinegar:
Step 2
Place Infused Vinegar ingredients in a small saucepan over medium low heat.
Step 3
Simmer for 2 minutes, then remove from stove and let it stand for 5 minutes to infuse.
Step 4
Strain, pressing to extract as much liquid as possible. You should have around 1 tbsp of liquid. Cool 5 minutes before use.
Step 5
Quick Clarified Butter:
Step 6
Place butter in a jug and microwave until melted (1 - 1½ minutes on high, but watch it carefully so it doesn't explode!).
Step 7
Stand for 30 seconds until the milky whites settle at the bottom (this is the milk solids) and clarified butter (golden part) sits above it.
Step 8
Pour off 175g / 3/4 cup of the clarified butter, discard the milky whites remaining. Use in this recipe while hot.
Step 9
Alternative: Just melt 175g / 3/4 cup ghee, which is the same thing as clarified butter.
Step 10
Béarnaise Sauce:
Step 11
Place egg yolks, infused vinegar and salt in a tall, narrow container that the blender stick fits in all the way to the base. Blitz briefly to combine.
Step 12
With the stick blender going on high, slowly drizzle the butter in over about a minute.
Step 13
After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
Step 14
Thickness: Add 1 tablespoon water, then blitz to incorporate. Add more water as needed, 1 teaspoon at a time, until the Bearnaise Sauce is a thick sauce but loose enough to ooze across a steak, coating it thickly.
Step 15
Fresh herbs: Stir in tarragon and chervil.
Step 16
Using: Use immediately, or keep warm until required. I use a thermos – a good one will keep it warm for at least 1 hour. Use warm or at room temperature. See note for storing and reheating.
Step 17
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