A buttery, cream sauce that will tantalize your taste buds and give you a restaurant-worthy sauce that is both delicious and uncomplicated.
Prep Time:15 minutes
Cook Time:1 minute
Total Time:16 minutes
Yield:8 servings 1x
1/2 cup dry White Wine
4 tablespoon Champagne Vinegar
1 tablespoon freshly squeezed Lemon Juice
1 large Shallot, chopped
1 teaspoon Whole Black Peppercorns
4 springs Fresh Tarragon
4 Egg Yolks, beaten (preferably pasteurized, see notes below)
3 tablespoons Fresh Tarragon Leaves, chopped
10 tablespoons Clarified Butter (you can use regular)
In a small saucepan combine 1/2 cup dry white wine, 4 tablespoons champagne vinegar, 1 tablespoon freshly squeezed lemon juice, 1 large chopped shallot, 1 teaspoon whole black peppercorns, and 4 sprigs fresh tarragon. Bring to a low boil over medium heat, reduce heat and simmer for 10-15 minutes until the liquid is reduced by half.
Remove from the heat and strain through a metal sieve. Set aside and let cool.
Add the reduction liquid, 4 beaten egg yolks, and 3 tablespoons chopped fresh tarragon leaves into a blender and blend for 30 seconds.
Melt 10 tablespoons of clarified butter in the microwave for 45-60 seconds on high until hot and bubbly. Be careful not to burn.
Turn the blender on high, open the spout or the center stopper, and begin to slowly pour in the melted butter with a steady stream into the blender. This should take about 30 seconds. Blend for another 10 seconds until the sauce is like thin mayo.
Serve with your favorite beef, fish, egg or vegetable dish.
If the blended sauce is too thin, blend for a few more seconds. If it’s too thick, thin it down with a small amount of water.
Note: The heat from the butter is used to cook the egg yolks. But to be fully on the safe side, I recommend using pasteurized eggs. I have instructions on my Aged Eggnog post on how to properly pasteurize eggs. You can also buy pasteurized eggs as well at Whole Foods or Sprouts.
It’s best to serve Bearnaise Sauce immediately. But if you do have leftovers, it can be refrigerated and then reheated.Two ways to reheat: 1) Spoon the cold sauce into a double broiler and simmer it over medium heat whisking it continually until the sauce is warm. 2) Add the refrigerated sauce to a microwave-safe bowl. Heat at 50% in 15-second intervals, making sure to whisk in between intervals. Be careful to not overheat.