Bearnaise sauce, a hot emulsion similar to hollandaise, features clarified butter, egg yolks, a little vinegar, and a touch of the flavor of tarragon. Typically used as a protein finish.
To clarify butter: melt it over low heat without stirring. Once it has melted, remove from heat and skim off the solids floating on top.
What you need
1/4 cup white-wine vinegar
1 small shallot, minced
½ Tsp pepper
1 Tbs plus 1 teaspoon chopped tarragon leaves
2 egg yolks
12 Tsp unsalted butter, melted
Salt, to taste
Dash of lemon juice
Instructions
- Put the vinegar, shallots, pepper and 1 tablespoon of tarragon leaves into a small saucepan, on a medium heat. Bring just to a boil, and then reduce and simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Allow to cool.
- Fill a saucepan with an inch or so of water, and boil.
- Put the cooled mixture into a metal mixing bowl along with a tablespoon of water and egg yolks, then whisk til mixed.
- Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, keeping it from the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes.
- Slowly whisk in the butter, a small amount at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce.
- Season with salt.
If the flavor is not tangy enough, add a splash of lemon juice. If the sauce is too thick, stir in a little hot water. Add the remaining tarragon leaves, and serve.