- 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes
- 3 tablespoons minced shallots (fine brunoise)
- 2 tablespoons Champagne vinegar or white wine vinegar
- 3 egg yolks
- 1 tablespoon (or more) fresh lemon juice
- 1 tablespoon finely chopped fresh tarragon
- Kosher salt and freshly ground black pepper
Before You Begin
Béarnaise sauce is a derivative sauce of Hollandaise sauce. It is prepared by adding dry tarragon to the wine pulp made in a pan to the base of hollandaise sauce. It is also finished by adding fresh tarragon in it. In short, béarnaise sauce is the only thing that distinguishes it from hollandez sauce is tarragon.
- In a frying pan, add shallots, fresh thyme, black pepper, 50 ml of white wine or vinegar, and a dry tarragon.
- Bring the pan on the heat, reduce the liquid about 1 tablespoon, then cool it.
- Add egg yolk, lemon juice and the liquid before we reduce, in a sauce bowl and beat.
- Then bein-marie the sauce container in a double boiler until the sauce thickens.
- Add the freshly ground black pepper, salt, sweet ground red pepper and chopped fresh tarragon to complete the sauce.
This sauce is very good for meat dishes, vegetable dishes and over on breakfasts.