Mary Guerrero
@crunchymaryg
Classic Bearnaise Sauce
A rich and flavorful Bearnaise sauce, perfect for drizzling over steak or vegetables, combining the tanginess of vinegar with the creaminess of butter.
Details
- Cuisine:french
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:3
Recipe Information
- Prep time15 min.
- Cook time10 min.
- Total time25 min.
- Servings16
Ingredients
- 1/4 cup
- 1/4 cup
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- 6
- 4 teaspoons
- 1 teaspoon
- 1 dash
- 1 cup
Cooking Instructions
Follow our step-by-step guide on how to make Classic Bearnaise Sauce.
Step 1
Start by combining the dry white wine, rice vinegar, chopped shallot, fresh tarragon, and ground black pepper in a saucepan. Bring this mixture to a gentle boil, then reduce the heat and let it simmer until it reduces to about 1/4 cup, which should take around 5 to 10 minutes. This step is crucial as it concentrates the flavors, creating a robust base for your sauce.
Step 2
While the mixture is simmering, whisk together the egg yolks, hot water, salt, and a dash of hot sauce in a bowl. Make sure to whisk vigorously for about 2 minutes until everything is well combined and slightly frothy. This will help create a creamy texture in your final sauce.
Step 3
Once your wine mixture has reduced, pour it into the top of a double boiler set over simmering water. This gentle heat is key to preventing the egg yolks from scrambling. Gradually whisk the egg yolk mixture into the wine mixture, ensuring it’s well blended. Now, slowly pour in the melted butter while whisking continuously. Keep whisking until the sauce becomes smooth and thickened, which should take about 5 minutes. You’ll know it’s ready when it coats the back of a spoon beautifully.