January 2, 2018
Béarnaise is one of the best sauces to serve with beef and, made the traditional way, also one of the hardest to make. Béarnaise Sauce is a variation of the classic Hollandaise Sauce, which is one of the five French “mother sauces” that every chef worth his salt works so hard to perfect. Unlike Hollandaise, which is a holy trinity of butter, lemon, and eggs, Béarnaise Sauce is based on vinegar and wine infused shallots and is basically a Beurre Blanc fortified with egg yolks and flavored with Tarragon.
This version is a fast and foolproof way to get the taste of classic French cuisine with little effort—the calories, unfortunately, stay the same….
- Prep: 10 mins
- Cook: 10 mins
1Simmer the shallot in the wine and vinegar until most of the liquid is absorbed, remove from heat to cool. Put the egg yolks into a food processor and whirl with cooled shallot mixture. While processing, pour in the butter, melted and hot (either in the microwave or in a saucepan) and continue to process until emulsified. Add the Tarragon and process briefly. Season with salt and pepper to taste. Serve hot.