Bearnaise Sauce Recipe

Ingredients for Bearnaise Sauce

• White Wine Vinegar
• White Wine
• 1 tablespoon finely chopped shallots
• Fresh Tarragon
• Salt And Pepper
• Egg Yolks
• 1 cup (2 sticks) cold unsalted butter
• Lemon, Juice Of
• 1 tablespoon finely chopped fresh parsley

How to Make Bearnaise Sauce

1. In a small saucepan, combine 2 tablespoons of white wine vinegar, 1 tablespoon dry white wine, 1 tablespoon finely chopped shallots, 1 tablespoon chopped fresh tarragon, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Bring to a boil over medium heat, then reduce heat and simmer until the liquid is reduced to about 2 tablespoons (approximately 5-7 minutes).
2. Remove from heat and let the reduction cool slightly.
3. In a heatproof bowl, whisk together 3 large egg yolks until pale and slightly thickened.
4. Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly until the mixture thickens and is light and fluffy (about 5-7 minutes).
5. Slowly whisk in 1 cup (2 sticks) of cold unsalted butter, 1 tablespoon at a time, ensuring each addition is fully incorporated before adding more. The sauce should emulsify and become thick and glossy.
6. Remove from heat and stir in 1/2 teaspoon fresh lemon juice and 1 tablespoon finely chopped fresh parsley.
7. Season to taste with additional salt and pepper. Serve immediately over your favorite dish!