Sauce Béarnaise

6 steps. Take it one step at a time.

1. 01

   Combine the minced shallots, 1.5 tablespoons of chopped tarragon

   In a small saucepan, combine the minced shallots, 1.5 tablespoons of chopped tarragon, white wine vinegar, dry white wine, and crushed peppercorns. Bring to a simmer over medium heat.

   5 min
2. 02

   Simmer the mixture

   Simmer the mixture until it has reduced to about 1 to 1.5 tablespoons of liquid. Remove from heat and strain through a fine-mesh sieve into a small bowl. Allow it to cool slightly.

   5 min
3. 03

   Set up a bain-marie

   Set up a bain-marie: fill a medium saucepan with 2 inches of water and bring to a very gentle simmer (about 140°F (60°C)). Place a heat-proof glass or stainless steel bowl over the pan, ensuring the bottom of the bowl does not touch the water.

4. 04

   Add the egg yolks and the cooled reduction

   Add the egg yolks and the cooled reduction to the bowl. Whisk vigorously for about 2-3 minutes until the mixture is thick, pale, and leaves a ribbon-like trail when the whisk is lifted.

   3 min
5. 05

   Very slowly, begin whisking

   Very slowly, begin whisking in the warm clarified butter, starting with just a few drops at a time. Once the emulsion starts to form, you can pour the butter in a thin, steady stream while whisking constantly until the sauce is thick and glossy.

   5 min
6. 06

   Remove from heat

   Remove from heat. Stir in the remaining 1.5 tablespoons of fresh chopped tarragon, salt, and lemon juice. Serve immediately while warm.