Ingredients
Equipment
Method
- In a small saucepan, combine the white wine vinegar, white wine, chopped shallots, half of the tarragon, and crushed peppercorns. Bring to a simmer over medium heat and reduce until only about 2-3 tablespoons of liquid remain. This is your reduction base.
- Strain the reduction through a fine-mesh sieve into a heatproof bowl, pressing on the solids to extract all the liquid. Discard the solids and let the liquid cool slightly.
- Fill a saucepan with about 5 cm of water and bring it to a gentle simmer. Place the heatproof bowl with the strained reduction over the simmering water (ensure the bottom of the bowl does not touch the water).
- Add the egg yolks to the reduction in the bowl. Whisk continuously and vigorously for 3-5 minutes until the mixture thickens and lightens in color, forming a ribbon when the whisk is lifted. This is crucial for a stable emulsion.
- Slowly drizzle in the warm clarified butter, a little at a time, while continuously whisking. Take your time with this step – a steady stream is key to prevent the sauce from breaking. Continue whisking until all the butter is incorporated and the sauce is thick and smooth.
- Remove the bowl from the heat. Stir in the remaining fresh tarragon and season with a pinch of salt to taste. Serve immediately with steak, fish, or roasted vegetables. If holding, keep it in a warm place, but avoid reheating directly as it may curdle.
Nutrition
Notes
The key to a perfect Béarnaise is steady whisking and temperature control – don't let the bowl get too hot over the simmering water, or you'll scramble your eggs! Practice makes perfect!