How to Make Bearnaise Sauce

Bearnaise sauce is a classic variation on Hollandaise sauce that's flavored with tarragon. It is an excellent sauce for roasted meats, potatoes and fish. This recipe makes about two cups of sauce.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• salt
• 1 lemons
• 1/2 c. chopped tarragon stems
• 1 c. white wines
• 1/4 c. chopped parsleys leaves
• 3 egg yolks
• 1 lb. unsalted butters
• 1 c. white wine vinegars
• 1/4 c., or so, chopped fresh parsley stems
• 2 chopped shallots
• 1 tsp. whole black peppercorns
• 1/2 tsp. red pepper flakes
• Salt
• Salt
• Salt
• Salt
• 1 c. white wines
• 1/4 c., or so, chopped fresh parsley stems
• 1/4 c. chopped parsleys leaves
• 1 tsp. whole black peppercorns
• 3 egg yolks
• 1/2 tsp. red pepper flakes
• 2 chopped shallots
• 1/2 c. chopped tarragon stems
• 1 lb. unsalted butters
• 1 c. white wine vinegars
• 1 lemons

1. Place the white wine, white wine vinegar, parsley, tarragon stems, shallots, peppercorns and red pepper flakes in a saucepan and bring to a simmer.
2. Simmer until liquid has reduced to 1/2 c., and then strain the liquid into another container.
3. Meanwhile, bring about two inches of water to a simmer for a double boiler.
4. Melt the butter in a small saucepan over low heat until completely melted.
5. Skim off and discard the white foam that rises to the top. Ladle off and reserve the clear yellow liquid in the middle (this is clarified butter) and discard the milky liquid that has fallen to the bottom.
6. Place the egg yolks in a medium metal bowl or in the bowl of a double boiler and whisk together.
7. While whisking the egg yolks continuously, place the bowl over the simmering water for about 20 or 30 seconds, and then remove it and whisk for a few seconds. Repeat. The key is to heat the yolks up slowly so that they don't scramble. If they scramble, you'll need to start over.
8. Keep whisking until the yolks get firmer. Look for the ribbon stage, when they're firm enough that you can lift the whisk out of the yolks and drizzle some back onto the surface, forming a ribbonlike pattern that lasts for a few moments before sinking back into the yolks.
9. When this stage is reached, slowly drizzle in some of the melted clarified butter while whisking constantly.
10. When a ladle or two of butter has been added, begin alternating between the melted butter and the vinegar mixture.
11. When the mixture has thickened and begins resembling a sauce, season with salt, add the chopped tarragon and parsley leaves and begin tasting. If too sour, whisk in more melted butter. If not tart enough, squeeze in some lemon juice. If too thick, whisk in some hot water.
12. Keep in a warm place until ready to use. The sauce will thicken as it sits.

Tips & Warnings

• If the sauce begins to separate, immediately whisk in a little hot water.
• You can't make the sauce very far in advance; it will separate if you try to reheat it.

Who Can Help: