Béarnaise Sauce
Béarnaise Sauce
Ingredients
For the Sauce
- 1 large egg yolk, lightly beaten
- 2 sticks unsalted butter, clarified and melted
- 1 pinch salt, plus more to taste
- 1 pinch freshly ground black pepper, to taste
Instructions
- 1
Clarify the butter: In a small saucepan over low heat, melt the unsalted butter. As it melts, skim off the white milk solids that rise to the surface. Set aside. Removing the milk solids raises the butter’s smoke point and creates a smoother, more stable sauce.
⏱️ 5 min
- 2
Build the reduction: Heat a small amount of neutral oil over medium heat in a separate small saucepan. Add the thinly sliced shallot, tarragon stems, chervil stems (or parsley stems), and whole black peppercorns. Cook until the shallot is softened, about 3-5 minutes.
⏱️ 5 min
- 3
Add the white wine vinegar and dry white wine to the saucepan with the aromatics. Bring to a simmer and reduce the liquid until about 1/4 cup remains.
⏱️ 5 min
- 4
Strain the reduction through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids. Return the liquid to the saucepan.
⏱️ 2 min
- 5
Add the egg yolk: Reduce the heat to very low (or briefly remove the pan from the heat as needed to prevent scrambling). Add the lightly beaten large egg yolk to the reduction and whisk constantly. Add a pinch of salt and continue whisking until the mixture becomes pale, thick, and almost mousse-like. Be careful not to let the eggs scramble.
⏱️ 5 min
- 6
Emulsify: Slowly drizzle in the warm clarified butter while whisking continuously until the sauce is thick, glossy, and emulsified. Stir in the finely chopped tarragon leaves and chervil leaves (or flat-leaf parsley), along with freshly ground black pepper. Taste and adjust the seasoning as needed with additional salt and pepper.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Béarnaise Sauce
For the Sauce
- 1 large egg yolk, lightly beaten
- 2 sticks unsalted butter, clarified and melted
- 1 pinch salt, plus more to taste
- 1 pinch freshly ground black pepper, to taste
Instructions
- 1
Clarify the butter: In a small saucepan over low heat, melt the unsalted butter. As it melts, skim off the white milk solids that rise to the surface. Set aside. Removing the milk solids raises the butter’s smoke point and creates a smoother, more stable sauce.
⏱️ 5 min - 2
Build the reduction: Heat a small amount of neutral oil over medium heat in a separate small saucepan. Add the thinly sliced shallot, tarragon stems, chervil stems (or parsley stems), and whole black peppercorns. Cook until the shallot is softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the white wine vinegar and dry white wine to the saucepan with the aromatics. Bring to a simmer and reduce the liquid until about 1/4 cup remains.
⏱️ 5 min - 4
Strain the reduction through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids. Return the liquid to the saucepan.
⏱️ 2 min - 5
Add the egg yolk: Reduce the heat to very low (or briefly remove the pan from the heat as needed to prevent scrambling). Add the lightly beaten large egg yolk to the reduction and whisk constantly. Add a pinch of salt and continue whisking until the mixture becomes pale, thick, and almost mousse-like. Be careful not to let the eggs scramble.
⏱️ 5 min - 6
Emulsify: Slowly drizzle in the warm clarified butter while whisking continuously until the sauce is thick, glossy, and emulsified. Stir in the finely chopped tarragon leaves and chervil leaves (or flat-leaf parsley), along with freshly ground black pepper. Taste and adjust the seasoning as needed with additional salt and pepper.
⏱️ 10 min