Béarnaise sauce is a variation of Hollandaise sauce, the queen of sauces. It’s a perfect accompaniment to grilled beef or chicken, or as a sauce for Chinese fondue. It’s prepared using the same easy method as Hollandaise sauce.
Simply cook a reduction of aromatics before blending it in a blender. This method is easy and foolproof thanks to the use of a blender. It’s essential that the egg yolks are at room temperature.
Leftover sauce can be refrigerated and even frozen. To reheat it, place the bowl of sauce in a second bowl (like a bain-marie) of slightly warmer water. Stir frequently until the sauce regains its creamy, velvety texture.
If the sauce has been frozen, thaw it in the refrigerator for several hours before reheating it in the same way as if it had been refrigerated.
Servings: 6
In a small saucepan, bring the vinegar, wine, shallots, and tarragon to a boil, reduce the heat, and simmer for a few minutes until only a tablespoon of liquid remains. Strain and let cool before proceeding to the next step.
In the blender bowl, put the egg yolks, the reduction and the cayenne pepper and mix for 30 seconds at high speed.
In a 4 cups measuring cup, cook the butter for 2 minutes at 100% in the microwave oven until it has melted and is boiling hot.
While the motor of the blender is activated, gradually pour the butter in a thin stream. The sauce will begin to form when about half the butter has been added. Do not include the white butter residue at the bottom of the cup. Stop the blender, add tarragon and a few drops of lemon if needed. The sauce should have a ligthly acidic taste and a discreet taste of tarragon. Serve immediately.
Ingredients
Directions
In a small saucepan, bring the vinegar, wine, shallots, and tarragon to a boil, reduce the heat, and simmer for a few minutes until only a tablespoon of liquid remains. Strain and let cool before proceeding to the next step.
In the blender bowl, put the egg yolks, the reduction and the cayenne pepper and mix for 30 seconds at high speed.
In a 4 cups measuring cup, cook the butter for 2 minutes at 100% in the microwave oven until it has melted and is boiling hot.
While the motor of the blender is activated, gradually pour the butter in a thin stream. The sauce will begin to form when about half the butter has been added. Do not include the white butter residue at the bottom of the cup. Stop the blender, add tarragon and a few drops of lemon if needed. The sauce should have a ligthly acidic taste and a discreet taste of tarragon. Serve immediately.
