Bearnaise Sauce (The Best)

Name: Bearnaise Sauce (The Best)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup (60 ml) white wine vinegar; 1/2 cup (125 ml) white wine; 2 shallots, chopped; 1 sprig fresh tarragon; 4 egg yolks; 3/4 cup (180 ml) butter, melted and cooled; 1 tablespoon (15 ml) chopped fresh tarragon; Salt and pepper

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 188

Author : Ricardocuisine

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Ingredients

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Instructions

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Step 1

In a saucepan, bring the vinegar and wine to a boil with the shallots and tarragon sprig. Season with pepper. Reduce until only about 45 ml (3 tablespoons) of liquid remains. Strain.

Step 2

In a bowl over a saucepan of simmering water, with a whisk, beat the vinegar reduction and egg yolks until thick and foamy.

Step 3

Remove from the double boiler. Off the heat, drizzle in the butter, whisking constantly. Add the chopped tarragon. Adjust the seasoning. If the sauce seems too thick, whisk in a little hot water. Keep at room temperature and just before serving, place back on the double boiler, whisking for just a few seconds, to warm it up.