Description
Smooth, classic Bearnaise sauce elevates steak with French culinary elegance. Chefs treasure this creamy, herbed emulsion as a luxurious complement to grilled meats, offering rich flavor and sophisticated charm.
Ingredients
Scale
- 3 large egg yolks
- 1 cup (225 g / 8 oz) unsalted butter, melted and warm
- ½ cup (120 ml / 4 fl oz) white wine vinegar
- ½ cup (120 ml / 4 fl oz) dry white wine
- 2 tbsps shallots, finely minced
- 2 tbsps fresh tarragon, chopped
- 1 tbsp fresh chervil
- ½ tsp Dijon mustard
- salt, to taste
- black pepper, to taste
- lemon juice, to taste
Instructions
- Infusion Preparation: Combine white wine vinegar, white wine, minced shallots, tarragon, and chervil in a compact saucepan, simmering gently to meld flavors and reduce liquid by half.
- Liquid Refinement: Strain the aromatic reduction through a fine-mesh sieve, capturing the concentrated herbal essence while discarding solid ingredients, then allow to cool to lukewarm temperature.
- Emulsion Foundation: Whisk egg yolks into the warm reduction, creating a smooth base over indirect, gentle heat while maintaining constant stirring to prevent scrambling.
- Sauce Transformation: Progressively incorporate softened butter, whisking energetically to develop a luxurious, glossy texture that builds the classic béarnaise consistency.
- Final Flourish: Fold in fresh tarragon and chervil, seasoning delicately with salt and white pepper to elevate the sauce’s complex flavor profile and aromatic depth.
Notes
- Prevent Egg Scrambling: Maintain low, indirect heat and whisk constantly to avoid curdling egg yolks, ensuring a smooth, creamy sauce texture.
- Butter Temperature Matters: Use softened butter at room temperature, adding small cubes gradually to help create a stable, glossy emulsion without breaking the sauce.
- Herb Freshness Counts: Choose fresh tarragon and chervil for maximum flavor intensity, finely chopping just before adding to preserve their delicate aromatic qualities.
- Strain Carefully: Use a fine-mesh sieve when straining the initial reduction to remove solids, guaranteeing a refined, silky sauce base with clean, concentrated flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 339
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg