Béarnaise Sauce

🛒Ingredients (Grocery List)

• 3 tbsp White Wine Vinegar

• 2 Shallots, finely chopped

• 1 tsp chopped Tarragon leaves

• 2 large Eggs Yolk

• Salt and Pepper

• 7 tbsp Butter, cut into pieces

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 15 min

🥣Instructions

1. In a small, heavy saucepan, simmer the Vinegar with the Shallots and Tarragon until the liquid evaporates.

2. Remove the pan from the heat and let cool slightly. Whisk in the Egg Yolks with 2 tablespoons of cold Water until light, about 30 seconds. Season with Salt and Pepper. Set the pan over very low heat and whisk constantly until the mixture thickens and becomes fluffy. Remove the pan from the heat and gradually add the Butter, whisking so it melts creamily. Keep the sauce warm in a water bath.

💡Tips

• Make this sauce just before serving because it cannot be reheated.

• The secrets to a successful Béarnaise sauce: Use a whisk and use a saucepan with a heavy bottom, such as enamel cast iron.

• If you don’t have fresh tarragon, use the tarragon vinegar.

• You can make a Béarnaise sauce by setting the saucepan in a hot water bath instead of directly over the heat. It takes longer for the sauce to emulsify, but it’s less likely to curdle.

• Serve with sautéed or grilled steak, poached or hard-boiled eggs, or grilled or fried fish.