Chef John's Bearnaise Sauce
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
56
Spice
35
Sweetness
51
Sourness
48
mins
Prep time (avg)
7
Difficulty
Ingredients:
1 cup
Shallot (thinly sliced)1 tsp
Whole Black Peppercorns1 cup
White Wine Vinegar1 cup
White Wine1 cup
Water1 cup
Tarragon (chopped fresh)1 tsp
Capers (drained)8 tbsps
Unsalted Butter (cold)2 large
Egg YolkDirections:
1
Place 1 cup tarragon, shallots, and peppercorns in a saucepan
2
Pour in white wine vinegar, white wine, and water
3
Place over medium-high heat and bring to a simmer; stir
4
Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes
5
Remove from heat
6
Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible
7
Place 1/4 cup chopped tarragon and capers in a mortar
8
Mash with a pestle about 1 minute
9
Add 1 tablespoon cold butter
10
Mash and pound with pestle until ingredients are thoroughly combined in a solid mass
11
Transfer to a piece of plastic wrap; wrap and chill
12
Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together
13
Add cold butter cubes
14
Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel
15
After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes
16
When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks
17
Continue whisking
18
Remove from heat
19
Season with salt, cayenne pepper, and black pepper