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Béarnaise Sauce

Béarnaise Sauce — a sauce recipe, 9 ingredients.

Sauce

contains dairycontains eggscontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 30 ml (2 tablespoons) tarragon vinegar
  • 30 ml (2 tablespoons) sherry vinegar or dry white wine
  • 1 shallot, finely chopped
  • 2 egg yolks
  • 75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)
  • Salt
  • Cayenne pepper to taste
  • 1 tablespoon freshly-chopped tarragon
  • 1 tablespoon freshly-chopped parsley
Make it lactose-friendly
  • 75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot) → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
  2. Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
  3. Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
  4. Season and serve.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0