Béarnaise Sauce
Béarnaise sauce combines egg yolks with warm butter and a reduction of white wine and fresh tarragon for a silky, herb-forward emulsion.
2piece
60ml
1tsp
225g
3piece
1pinch
1pinch
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | 60ml | — | — | ||
| 3 | | 60ml | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 225g | — | — | |
| 6 | | 3piece | — | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 1pinch | — | — | |
| 9 | | 15g | — | — | |
| 10 | 5g | — | — |
Peel the shallots, discarding the papery skins.
Shallots · 2 piece
Finely chop the peeled shallots into small, even pieces.
Tip the chopped shallots into the small saucepan.
Pour the tarragon vinegar into the saucepan with the shallots.
Pour the dry white wine into the saucepan.
Dry white wine · 60 mlGrind the black peppercorns in the pepper mill over the small bowl until finely ground.
Black peppercorns · 1 tsp
Tip the freshly ground black pepper into the saucepan.
Bring the contents of the saucepan to a boil over medium heat, then reduce to a brisk simmer and cook until the liquid has reduced to about 2 tablespoons of fragrant, shallot-flecked liquid.
Pour the reduction through a fine sieve into the heatproof bowl, pressing the shallots to extract all the liquid, then discard the solids.
Set the bowl aside and allow the reduction to cool until it is just warm to the touch.
Place the butter in the small saucepan.
Unsalted butter · 225 gStrained reduction · step 9Melt the butter over low heat until it is fully liquid and the white foam has risen to the top, then skim off the foam with a spoon, leaving the clear golden butter over the milky solids at the bottom.
Ladle the clear golden butter into the small jug, leaving the white milky solids at the bottom of the pan.
Add the egg yolks to the heatproof bowl with the cooled reduction, separating each yolk cleanly over the bowl and letting it drop in.
Egg yolks · 3 pieceWhisk the yolks and reduction together vigorously until the mixture is pale and slightly thickened.
Pour a few centimetres of water into the medium saucepan and bring it to a gentle simmer over medium-low heat to create a bain-marie.
Salt · —
Set the heatproof bowl over the saucepan of simmering water, making sure the base of the bowl does not touch the water.
Whisk the yolk mixture continuously over the gentle heat, moving the whisk around the bowl in steady circles, until it becomes thick, pale and ribbon-like and you can see the bottom of the bowl between strokes — about 5 minutes.
Lift the bowl off the heat and set it on a folded kitchen cloth on the counter to keep it steady.
Whisk constantly with one hand while adding the clarified butter drop by drop at first, then in a thin, steady trickle, building a thick, glossy emulsion — if it thickens too fast, set the bowl briefly back over the warm water for a few seconds.
Season the sauce with a pinch of salt.
Salt · 1 pinchAdd a pinch of cayenne pepper and stir it through the sauce.
Cayenne pepper · 1 pinchRoughly chop the fresh tarragon leaves on the board.
Fresh tarragon leaves · 15 gTip the chopped tarragon into the sauce.
Roughly chop the fresh chervil leaves on the board.
Add the chopped chervil to the sauce.
Stir the herbs gently through the sauce until they are evenly distributed and the sauce is glossy and fragrant.
Pour the béarnaise sauce into the warmed sauce jug and serve immediately alongside your steak or vegetables.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Peel the shallots, discarding the papery skins.⏱ 30sResultPeeled Shallots |
| 2 | Peeled Shallotsstep 1 | | Finely chop the peeled shallots into small, even pieces.⏱ 40sResultFinely chopped shallots |
| 3 | Finely chopped shallotsstep 2 | | Tip the chopped shallots into the small saucepan.⏱ 5sResultFinely chopped shallots |
| 4 | 60 ml | | Pour the tarragon vinegar into the saucepan with the shallots.⏱ 5sResultFinely chopped shallots and tarragon vinegar |
| 5 | 60 ml | | Pour the dry white wine into the saucepan.⏱ 5sResultFinely chopped shallots and tarragon vinegar and dry white wine |
| 6 | 1 tsp | | Grind the black peppercorns in the pepper mill over the small bowl until finely ground.⏱ 20sResultFreshly ground black pepper |
| 7 | Freshly ground black pepperstep 6 | | Tip the freshly ground black pepper into the saucepan.⏱ 5sResultFreshly ground black pepper and finely chopped shallot mixture |
| 8 | — | | Bring the contents of the saucepan to a boil over medium heat, then reduce to a brisk simmer and cook until the liquid has reduced to about 2 tablespoons of fragrant, shallot-flecked liquid.⏱ 5 minResultTarragon reduction |
| 9 | Tarragon reductionstep 8 | | Pour the reduction through a fine sieve into the heatproof bowl, pressing the shallots to extract all the liquid, then discard the solids.⏱ 20sResultStrained reductionused in step 11 |
| 10 | — | | Set the bowl aside and allow the reduction to cool until it is just warm to the touch.⏱ 2 minResultCooled reduction |
| 11 | 225 g | | Place the butter in the small saucepan.⏱ 5sResultSpent shallots and peppercorns and unsalted butter |
| Strained reductionstep 9 | |||
| 12 | — | | Melt the butter over low heat until it is fully liquid and the white foam has risen to the top, then skim off the foam with a spoon, leaving the clear golden butter over the milky solids at the bottom.⏱ 3 minResultClarified butter |
| 13 | Clarified butterstep 12 | | Ladle the clear golden butter into the small jug, leaving the white milky solids at the bottom of the pan.⏱ 20sResultClarified butterused in step 20 |
| 14 | 3 piece | | Add the egg yolks to the heatproof bowl with the cooled reduction, separating each yolk cleanly over the bowl and letting it drop in.⏱ 10sResultCooled reduction and egg yolks |
| 15 | — | | Whisk the yolks and reduction together vigorously until the mixture is pale and slightly thickened.⏱ 30sResultYolk and reduction mixture |
| 16 | — | | Pour a few centimetres of water into the medium saucepan and bring it to a gentle simmer over medium-low heat to create a bain-marie.⏱ 10s |
| 17 | — | | Set the heatproof bowl over the saucepan of simmering water, making sure the base of the bowl does not touch the water.⏱ 5sResultYolk and reduction mixture |
| 18 | — | | Whisk the yolk mixture continuously over the gentle heat, moving the whisk around the bowl in steady circles, until it becomes thick, pale and ribbon-like and you can see the bottom of the bowl between strokes — about 5 minutes.⏱ 5 minResultThick sabayon |
| 19 | — | | Lift the bowl off the heat and set it on a folded kitchen cloth on the counter to keep it steady.⏱ 5sResultThick sabayon |
| 20 | Clarified butterstep 13 | | Whisk constantly with one hand while adding the clarified butter drop by drop at first, then in a thin, steady trickle, building a thick, glossy emulsion — if it thickens too fast, set the bowl briefly back over the warm water for a few seconds.⏱ 3 minResultEmulsified béarnaise base |
| 21 | 1 pinch | | Season the sauce with a pinch of salt.⏱ 5sResultEmulsified béarnaise base and salt |
| 22 | 1 pinch | | Add a pinch of cayenne pepper and stir it through the sauce.⏱ 5sResultSeasoned béarnaise base |
| 23 | 15 g | | Roughly chop the fresh tarragon leaves on the board.⏱ 30sResultRoughly chopped fresh tarragon |
| 24 | Roughly chopped fresh tarragonstep 23 | | Tip the chopped tarragon into the sauce.⏱ 5sResultRoughly chopped fresh tarragon and seasoned béarnaise base |
| 25 | 5 g | | Roughly chop the fresh chervil leaves on the board.⏱ 20sResultRoughly chopped fresh chervil |
| 26 | Roughly chopped fresh chervilstep 25 | | Add the chopped chervil to the sauce.⏱ 5sResultRoughly chopped fresh chervil and roughly chopped fresh tarragon and seasoned béarnaise base |
| 27 | — | | Stir the herbs gently through the sauce until they are evenly distributed and the sauce is glossy and fragrant.⏱ 15sResultHerb-stirred béarnaise sauce |
| 28 | Herb-stirred béarnaise saucestep 27 | Pour the béarnaise sauce into the warmed sauce jug and serve immediately alongside your steak or vegetables.⏱ 10sResultBéarnaise Sauce | |
| Total Time | 27 min | ||
| Nutrient | Per serving |
|---|---|
| 486kcal | |
| 4g | |
| 50g | |
| 30g | |
| 6g | |
| 2g | |
| 1g | |
| 53mg |
Béarnaise Sauce
Béarnaise sauce combines egg yolks with warm butter and a reduction of white wine and fresh tarragon for a silky, herb-forward emulsion.
What you’ll doYou will build this emulsion in stages: first reduce shallots, vinegar and wine to a fragrant glaze, then whisk egg yolks over gentle heat until thick and pale, then add clarified butter drop by drop while whisking constantly to form a glossy sauce, and finish with fresh tarragon and chervil. The whole process takes about 23 minutes, with the most critical moment coming when you add the butter—too fast and the sauce will split.
Ingredients
- Shallots2 piece
- Tarragon vinegar60 ml
- Dry white wine60 ml
- Black peppercorns1 tsp
- Unsalted butter225 g
- Egg yolks3 piece
- Salt1 pinch
- Cayenne pepper1 pinch
- Fresh tarragon leaves15 g
- Fresh chervil5 g