Description
Julia Child’s classic Béarnaise sauce elevates ordinary dishes with French culinary elegance. Rich clarified butter and sharp tarragon whisper gourmet sophistication, promising restaurant-quality magic you can craft in your own kitchen.
Ingredients
Scale
Main Protein:
- 4 egg yolks
Herbs and Aromatics:
- 2 French shallots, chopped
- 1 sprig of fresh tarragon
- 15 ml (1 tablespoon) chopped fresh tarragon
Liquids and Seasonings:
- 60 ml (¼ cup / 2 fluid ounces) white wine vinegar
- 125 ml (½ cup / 4.2 fluid ounces) white wine
- 180 ml (¾ cup / 6 fluid ounces) melted butter, cooled
- Salt and pepper to taste
Instructions
- Create a flavor base by combining white wine vinegar, white wine, finely chopped shallots, and a whole tarragon sprig in a saucepan. Sprinkle a light pinch of freshly ground black pepper and bring the mixture to a rolling boil.
- Reduce the liquid mixture over medium-high heat until it condenses to approximately 3 tablespoons (45 milliliters) in volume. Carefully strain the reduced liquid through a fine-mesh sieve to remove solids.
- Set up a double boiler or bain-marie with a heatproof glass bowl positioned over simmering water. Transfer the strained vinegar reduction into the bowl and add fresh egg yolks.
- Whisk the egg yolks and vinegar reduction vigorously until the mixture transforms into a thick, pale, and airy emulsion with a smooth consistency.
- Remove the bowl from the heat source and gradually stream in warm melted butter while continuously whisking to prevent separation. Maintain a steady, slow pour to help the sauce emulsify smoothly.
- Incorporate finely chopped fresh tarragon leaves into the sauce, then season with sea salt and freshly ground black pepper to taste.
- Assess the sauce’s thickness and texture. If it appears too dense, introduce a small amount of warm water and whisk gently to achieve a silky, pourable consistency.
- Maintain the béarnaise sauce at ambient temperature until serving. If the sauce cools and begins to separate, gently reheat over the double boiler for a few seconds, whisking to restore its creamy texture.
Notes
- Embrace Silky Smoothness: Cold butter breaks down gradually when whisked into the reduction, creating a luxurious and velvety sauce texture.
- Master Temperature Control: Gentle heat prevents egg yolks from scrambling, ensuring a perfectly emulsified and glossy sauce.
- Precision Matters: Using room temperature butter helps it incorporate more evenly and quickly into the sauce.
- Quality Ingredients Make Magic: Select high-quality white wine vinegar and fresh tarragon for an authentic and vibrant Béarnaise flavor profile.
- Patience Pays Off: Working slowly and consistently while whisking transforms simple ingredients into a restaurant-worthy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 370 mg