Béarnaise sauce is a classic French sauce that is typically served with grilled steak, roasted poultry or fish. It is a creamy and flavorful sauce made with a reduction of white wine vinegar, shallots, and tarragon, which is then whisked together with egg yolks and melted butter to create a rich, velvety sauce.
- 3 egg yolks
- 1/4 cup white wine vinegar
- 1/4 cup finely chopped shallots
- 1/4 cup chopped fresh tarragon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup unsalted butter, melted and cooled
- In a small saucepan, heat the white wine vinegar, shallots, tarragon, salt, and black pepper over medium heat. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the mixture has reduced by half. Remove from the heat and let cool.
- In a double boiler or heatproof mixing bowl, whisk the egg yolks until they are pale and thick. Add the cooled vinegar and herb mixture to the yolks, whisking constantly.
- Place the double boiler or mixing bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking the yolk mixture until it has thickened and doubled in volume, about 3-5 minutes.
- Remove the bowl from the heat and slowly whisk in the melted butter, a little at a time, until the sauce is smooth and creamy. Be sure to whisk constantly to prevent the sauce from separating.
- Taste the sauce and adjust the seasoning as needed with salt and pepper. If the sauce is too thick, you can thin it out with a little warm water.
- Serve the béarnaise sauce immediately over grilled steak, poached fish, or roasted vegetables. The sauce can be kept warm over a double boiler for up to 30 minutes, but be sure to whisk it occasionally to prevent it from thickening too much.