Pairs well with Classic Béarnaise Sauce
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Classic Béarnaise Sauce
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A traditional French sauce made with clarified butter, shallots, white wine, vinegar, egg yolks, tarragon, and parsley stalks, perfect for serving with steak.
00:20:00 total
Serves 4
medium
Sauce / Dressing / Flavoured Butter
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Ingredients
- butter - watch the video to see (a couple of blocks)
- shallots - watch the video to see (finely diced)
- white wine - watch the video to see (two parts)
- white wine vinegar - watch the video to see (one part)
- parsley stalks - watch the video to see (a couple)
- egg yolks - watch the video to see (separated from eggs)
- boiling water - 1 tablespoon (a spoonful to stabilize the sauce)
- tarragon - watch the video to see (fresh)
Instructions
- Clarify the Butter: Place butter blocks in a pan on the lowest heat setting. Allow the butter to separate into milk solids at the bottom and clarified butter on top. Remove the clarified butter and set aside.
- Prepare the Reduction: Add finely diced shallots, white wine, white wine vinegar (two parts wine to one part vinegar), and parsley stalks to a pan. Heat and reduce the mixture until slightly thickened. Remove parsley stalks.
- Prepare Egg Yolks: Separate the egg yolks from the whites. Add about two tablespoons of the reduction to the yolks.
- Emulsify the Sauce: Place the egg yolk and reduction mixture over a pan of boiling water. Add a spoonful of boiling water to stabilize. Whisk continuously while slowly drizzling in the clarified butter to create an emulsion. Once emulsified, add the butter faster. The sauce will thicken quickly.
- Finish with Tarragon: Add fresh tarragon to the sauce and mix well before serving.
