Bearnaise Sauce
  • Cooking Time: Approximately 35 minutes
  • Servings: 3/4 CUP
  • 1/3 x CUP of champagne or white wine vinegar
  • 1/3 x CUP of dry white wine
  • 1/3 x CUP of finely chopped shallots, (medium sized)
  • 5 x Fresh tarragon sprigs, (leaves removed and finely chopped & stems reserved)
  • 6 x Whole black peppercorns, (crushed)
  • 3 x Large egg yolks
  • 8 x TBSP of unsalted butter, (approx. 1 stick cut into 8 pieces & at room temperature)
  • Salt & Pepper to taste
  1. Fill a medium sized saucepan with 1 inch of water and bring it to a bare simmer over low heat
  2. Meanwhile, combine the vinegar, wine, shallots, tarragon stems, and crushed peppercorns in a medium frying pan. Bring this to a simmer over medium heat and cook until reduced to just over 2 tablespoons, (about 10 minutes). Strain the vinegar mixture, pressing on the solids, through a fine-mesh strainer and into a medium heat-proof bowl large enough to sit suspended over (but not touching) the water in the saucepan. Once strained discard the solids.
  3. Add the egg yolks to the vinegar mixture and whisk to combine. Set the vinegar-yolk mixture over the simmering water and cook, whisking CONSTANTLY, until the egg yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, (about 3-4 minutes).
  5. Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If the water boils, reduce the heat so the eggs do not curdle!!
  6. Whisk in the butter pieces one at a time, making sure each piece is incorporated before adding the next, until all of the butter has been added, (about 2 minutes). Once all combined, remove the sauce from the heat.
  7. Whisk in the chopped tarragon leaves and season with salt and pepper to taste. Serve warm.
  8. *SIDE NOTE*
  9. If the sauce is too thick, you can thin it out with a few drops of water!!
Though prone to breaking (if the egg and butter seperate), this sauce will hold together if you pay ATTENTION to the temperature and add the butter at a slow but steady pace. Once the eggs hit the heat watch them CLOSELY so they don't scramble. This is an easy sauce if you don't get distracted.