Classic Béarnaise Sauce
This classic sauce with tarragon and shallots is the perfect accompaniment to elevate the flavors of any steak or roast, especially lean cuts.
Ingredients
| 1 | cup coarsely chopped |
|---|---|
| 1⁄2 | cup thinly sliced |
| 1 | teaspoon whole |
| 1⁄2 | cup |
| 1⁄2 | cup |
| 1⁄3 | cup |
| 1⁄4 | cup chopped |
| 1 | teaspoon drained |
| 1 | tablespoon cold |
| 2 | large |
| 3 | tablespoons |
| 8 | tablespoons cold |
| 1 | tablespoon |
| 1 | to taste |
| 1 | pinch freshly ground |
Instructions
| 1. | In a saucepan, combine 1 cup of coarsely chopped tarragon, thinly sliced shallots, and whole black peppercorns. Add white wine vinegar, white wine, and water. Bring to a simmer over medium-high heat, then reduce to a gentle simmer for 20 to 30 minutes until the liquid reduces to about 3 tablespoons. Strain the mixture through a fine-mesh strainer, pressing to extract all the liquid. |
|---|---|
| 2. | For the compound butter, grind 1/4 cup of fresh tarragon and drained capers in a mortar. Add 1 tablespoon of cold unsalted butter and mix until well combined. Chill the mixture wrapped in plastic. |
| 3. | To make the Béarnaise sauce, place egg yolks in a flameproof mixing bowl. Add 3 tablespoons of the tarragon-shallot reduction and whisk. Add cold butter cubes. Heat the bowl over low to medium heat, whisking constantly until the sauce thickens. Keep whisking until the mixture turns lighter in color, about 8 to 10 minutes. When thickened, reduce the heat, add the compound butter in chunks, and continue whisking. Season with salt, cayenne pepper, and black pepper. |
Published on Jul 18, 2024 by Luminița