Ingredients:

  • 1/4 cup (60 ml) Dry White Wine (e.g., Sauvignon Blanc)
  • 1/4 cup (60 ml) White Wine Vinegar
  • 2 tablespoons (30 ml) Water
  • 1/4 cup (30g) finely minced Shallots
  • 1 tablespoon (5g) fresh Tarragon stems (optional, for flavor infusion, remove before using the reduction)
  • 1/4 teaspoon (1.5g) cracked Black Peppercorns
  • 3 large Egg Yolks
  • 1/2 teaspoon (3g) Kosher Salt (or to taste)
  • Pinch of Cayenne Pepper (optional)
  • 1 cup (226g) Unsalted Butter, melted and kept warm (but not scalding hot)
  • 2 tablespoons (10g) finely chopped fresh Tarragon leaves
  • 1 tablespoon (5g) finely chopped fresh Chives (optional)
  • 1 teaspoon Lemon Juice (or to taste)

Instructions:

  1. Make the Reduction: Combine wine, vinegar, water, shallots, tarragon stems (if using), and peppercorns in a small saucepan. Bring to a simmer over medium heat and reduce until only about 2 tablespoons of liquid remain. Strain through a fine-mesh sieve, discarding solids. Let cool slightly.
  2. Prepare the Double Boiler (or Heat Resistant Bowl): Fill a saucepan with about 1 inch of water and bring to a simmer. Place the heatproof bowl over the simmering water, ensuring the bottom of the bowl doesn’t touch the water. (If using a heat resistant bowl, skip this step)
  3. Emulsify the Sauce: In the heatproof bowl (or heat resistant bowl), whisk together the egg yolks, salt, cayenne pepper (if using), and cooled reduction until pale and slightly thickened.
  4. Slowly Drizzle in the Butter: Gradually drizzle the warm, melted butter into the egg yolk mixture, whisking constantly and vigorously. Start with a few drops at a time, then increase to a slow, steady stream as the sauce emulsifies and thickens.
  5. Finish the Sauce: Remove the bowl from the heat (if using the double boiler method). Stir in the chopped fresh tarragon, chives (if using), and lemon juice. Taste and adjust seasoning as needed.
  6. Serve Immediately: Béarnaise sauce is best served immediately. If necessary, keep warm in a thermos or very briefly over a warm (not hot) water bath, whisking occasionally to prevent separation.