Description
Legendary French Béarnaise sauce elevates any steak with its rich, velvety texture and herbaceous charm. Delicate whisked eggs, sharp shallots, and fragrant tarragon combine into a silky culinary masterpiece that will transport diners straight to Paris.
Ingredients
Scale
Main Ingredients:
- 3 large egg yolks
- 1 cup (225 g) unsalted butter, melted and warm
Liquid Base:
- ½ cup (120 ml) white wine vinegar
- ½ cup (120 ml) dry white wine
Aromatics and Seasonings:
- 2 tablespoons shallots, finely minced
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh chervil
- ½ teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- Lemon juice, to taste
Instructions
- Create a flavor base by gently simmering white wine vinegar, white wine, finely minced shallots, and aromatic herbs like tarragon and chervil in a compact saucepan.
- Allow the liquid mixture to reduce by approximately 50%, concentrating the herbal essence and creating a deeply fragrant reduction.
- Carefully strain the infused liquid through a fine-mesh sieve, capturing the robust herb-infused essence while removing the solid ingredients.
- Transfer the strained reduction to a cool surface, permitting it to reach a lukewarm temperature that will facilitate the next stage of sauce preparation.
- Introduce egg yolks into the warm reduction, whisking continuously to establish a smooth, emulsified foundation for the sauce.
- Position the mixture over gentle, indirect heat, maintaining a consistent stirring motion to prevent egg yolks from scrambling and ensure a silky, uniform texture.
- Gradually incorporate softened butter, adding small increments while whisking energetically to create a luxurious, glossy sauce with exceptional depth of flavor.
- Fold in the remaining fresh tarragon and chervil, enhancing the sauce with vibrant herbaceous notes and a final aromatic touch.
- Season with delicate salt and freshly ground white pepper, adjusting to achieve a perfectly balanced, refined béarnaise sauce.
Notes
- Infuse extra flavor by selecting high-quality, fresh herbs like tarragon and chervil to elevate the sauce’s aromatic profile.
- Ensure consistent temperature control during reduction to prevent burning and maintain a smooth, balanced sauce consistency.
- Consider using a fine-mesh strainer when removing shallots to achieve a silky, refined texture that coats proteins elegantly.
- For a lighter version, substitute some butter with Greek yogurt or reduce butter quantity while maintaining the classic béarnaise essence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 210 mg