Classic Béarnaise Sauce Recipe

This classic, french béarnaise sauce takes approximately 20 minutes to make and is made from a reduction of the very same ingredients that dates back to the 19th century. This recipe makes 5 dl (2 cups).

Ingredients

  • 1/2 teaspoon white pepper
  • 1.25 dl (1/2 cup) white wine-vinegar
  • 1.25 dl (1/2 cup) boiling water
  • 2.5 dl (1 cup) clarified butter (salty)
  • 4 egg yolks
  • 5 minced shallots
  • 2 tablespoons minced tarragon (fresh)

Instructions

  1. Make a reduction from vinegar, shallots, 1 tablespoon tarragon and pepper by boiling all the ingredients in preferably  a saucepan. Remember to cook and stirr constantly until there’s nearly no moist left.
  2. Remove saucepan and let the reduction cool down a couple of minutes.
  3. Add the egg yolks, one at a time, to the reduction while whipping heavily.
  4. Add the boiling water and stirr well until the blend is smooth.
  5. Put the saucepan over very low heat. Bring it slowly to the boil while whipping until the sauce gets creamy.
  6. Remove the sauce from the pan and let it chill down to the same temperature as the clarified butter. Add the butter gently while whipping gently this time.

Add salt to taste and strain if desired. The sauce should have a thick consistency, similar to room temperature butter. Enjoy!