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Béarnaise Sauce
Karlyn Oyama
6 servings
BeginnerBéarnaise a rich classic French sauce, similar to hollandaise sauce, made with butter and egg yolks, and flavored with tarragon and shallots. It is a traditional sauce for steak, such as filet mignon, or beef tenderloin. The history of this sauce is tied to the Henry IV restaurant in France, however there are recipes dating back to 1818, which predates the Henry IV.
Total Steps
3
Ingredients
9
Tools Needed
2
Ingredients
- salt and pepper(optional)
- 0.25 cup dry white wine
- 2.0 tablespoon shallots, chopped
- 1.0 tablespoon tarragon vinegar
- 1.0 tablespoon chopped parsley
- 1.0 tablespoon chopped tarragon
- 2.0 cup melted butter
- 1 lemon juice
- 4.0 egg yolks
Instructions
1
Step 1
In the top of a double boiler, beat egg yolks and lemon juice. Cook slowly over low heat, ensuring the water in the bottom of the double boiler does not boil, only simmers.
2
Step 2
Slowly add melted butter to the egg yolks and lemon mixture.
3
Step 3
Add salt, pepper, tarragon, shallots, parsley, tarragon vinegar, and dry white wine. Whisk to blend.
Tools & Equipment
double boiler
whisk