Mark's Recipes

Béarnaise Sauce
Sauces

Béarnaise Sauce

Servings: 1

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Ingredients

  • Butter
    Butter (Sweet)
    1 tbsp
  • Clarified Butter
    Butter (Clarified)
    4 oz
  • Shallots (Minced)
    Shallots (Minced)
    2 unit
  • Parsley Leaves
    Parsley (Leaves)
    1 tbsp
  • Tarragon Leaves
    Tarragon (Leaves)
    1 tbsp
  • White Wine
    White Wine
    2 oz
  • Tarragon Vinegar
    Tarragon Vinegar
    2 oz
  • Egg Yolks
    Egg (Yolk)
    3 unit
  • Water
    Water
    2 oz
  • Kosher Salt (Fine)
    Kosher Salt (Fine)
    season
  • Pepper (Ground)
    season

Equipment

Instructions

Step 1 – Cook Shallots

In a saucepan over low heat, cook the shallots in 1 tablespoon of sweet butter until they are soft and translucent.

Step 2 – Add Herbs

Add parsley leaves, tarragon leaves, white wine, and vinegar. Bring to a boil, then simmer until the liquid reduces to about 1 tablespoon.

Step 3 –

Add the egg yolks and water over a very low heat. Begin whisking immediately. Gently cook the mixture while whisking constantly. The bowl or pot should feel warm but not too hot to touch. Continue cooking until the mixture thickens and you can clearly see the bottom of the bowl when stirring.

Step 4 – Add Clarified Butter

Slowly add the melted clarified butter, about 1 tablespoon at a time, whisking well after each addition until fully combined.

Add salt and pepper to taste.

The finished sauce can sit at room temperature for a few hours, but it cannot be reheated.