A quick and easy recipe for making delicious Bearnaise sauce, perfect for pairing with steaks, fish, or vegetables.
Preparation time
15min
Cooking time
10min
Ingredients
4 Servings
- 125 g butter
- 3 egg yolks
- 15 ml lemon juice
- 1 pinch pepper
- 1 pinch salt
- 2 shallots
- 2 tbsp tarragon
- 60 ml white wine vinegar
Directions
Step 1
In a small saucepan, combine the white wine vinegar and chopped shallots. Cook over medium heat until the liquid reduces by half.
Step 2
Remove the saucepan from heat and let it cool slightly. Strain the mixture to remove the shallots and set aside the flavored vinegar.
Step 3
In a heatproof bowl, whisk the egg yolks and strained vinegar together until well combined.
Step 4
Place the bowl over a pot of simmering water (double boiler). Continue whisking the mixture until it thickens and becomes pale and creamy.
Step 5
Gradually add the melted butter to the egg mixture, whisking continuously until the sauce thickens.
Step 6
Stir in the chopped tarragon, lemon juice, salt, and white pepper. Mix well to combine.
Step 7
Remove the sauce from heat and serve immediately, or keep warm until ready to serve.