Béarnaise Sauce

• 3 large egg yolks
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh chervil, chopped
• 1/2 cup white wine vinegar
• 1/2 cup unsalted butter, diced
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste

Steps

1. 1 Combine vinegar and shallots in a small saucepan and reduce by half.
2. 2 In a blender, combine egg yolks, herbs, mustard, and reduced vinegar mixture.
3. 3 While the blender is running, slowly drizzle in melted butter until sauce thickens.
4. 4 Season with salt and pepper to taste.
5. 5 Keep warm over a double boiler until ready to serve.

Equipment

• Blender or immersion blender
• Saucepan
• Whisk

Variations

• For a lighter version, use less butter and whisk in a splash of cream.

Substitutions

• If chervil is unavailable, use extra tarragon and chives.

Pairings

• Grilled steak
• Poached eggs
• Asparagus

Nutrition

Tips

• Use room temperature egg yolks for a smoother sauce.
• Keep the sauce warm but not hot to prevent breaking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Does not freeze well due to the delicate emulsion.

Serving Suggestions

• Perfect with grilled steak or fish.
• Enhances the flavor of roasted vegetables.

FAQ