Bearnaise is a sauce that is versatile enough to accompany beef, fish, chicken, eggs, lamb and so much more! It is one of the smaller sauces derived from Hollandaise. Hollandaise is the sauce that’s famous on Eggs Benedict. I especially like Bearnaise on beef filets. The richness of the butter with the tang of the tarragon reduction and lemon juice, followed by a hint of heat from the cayenne pepper is just awesome!
Although Bearnaise is not the easiest of sauces to prepare, it is so worth it.
Bearnaise Sauce
Course: DinnerCuisine: American, FrenchDifficulty: Medium6
servings30
minutes30
minutesBearnaise is Hollandaise with a tarragon reduction.
Ingredients
- Tarragon reduction
1/2 oz chopped shallots
2 oz white wine vinegar
1 Tbsp chopped tarragon (fresh or dried)
1/2 tsp crushed black peppercorns
- Hollandaise
3 large egg yolks
1.5 oz white wine vinegar
1 oz water
1/2 oz lemon juice
1-1/4 cup clarified butter, warm
Salt, to taste
Cayenne pepper, to taste
Directions
- Tarragon Reduction
- Combine all ingredients in a small sauce pot and simmer on low heat until it is reduced to about 1/4 of it’s original volume. Set aside.
- Hollandaise
- Keep clarified butter on low heat.
- Place a large metal mixing bowl over a double boiler on medium heat.
- Add egg yolks, vinegar and water to the bowl and whisk vigorously until the yolks become pale and thick. Approx 5-6 minutes to cook the eggs without scrambling them.
- Add tarragon reduction and whisk to incorporate.
- Remove bowl from heat and slowly drizzle in the warmed clarified butter a couple teaspoons at a time. Whisk after each drizzle to form the emulsification.
- Continue adding clarified butter (a little quicker now) until it is all incorporated.
- Season to taste with cayenne and salt.
If desired, more lemon juice may be added.
Notes
- It’s important that the eggs are warmed sufficiently over the double boiler.