Classic Béarnaise Sauce

1. Stage

Make the tarragon base: In a small skillet or saucepan over medium-low heat, simmer the wine, vinegar, shallots, black pepper and 1/2 tablespoon of tarragon until most of the liquid has evaporated, but the pan is not completely dry. There should still be a tablespoon or two of liquid in the bottom of the pan. Set aside and let cool to lukewarm.

2. Stage

Clarify and strain the butter: To clarify in the microwave: In a 2-cup Pyrex measuring cup covered partially with a paper towel, microwave the butter on high power for 1 minute, or until it is melted. Let it rest for 5 minutes. Return the melted butter to the microwave and microwave again for 1 minute. At this point the butter’s milky solids should have settled into the bottom of the cup. If there is foam on top, skim it off with a spoon. Set a fine-mesh strainer over a clean measuring cup or small bowl. Carefully pour the butter into the cup or bowl, leaving the residue behind. The strainer should catch any bits of cooked milky solids that stray into the cup. To clarify on top of the stove: In a heavy saucepan over medium heat, melt the butter. Simmer for about 10 minutes, or until the foam subsides, the water in the butter evaporates, and the milk solids on the bottom are lightly brown. Carefully ladle the pure melted butterfat into a separate container, leaving the milk solids behind. You can also strain it through several layers of cheesecloth or a coffee filter. The resulting clarified butter will have a slightly nutty flavor.

3. Stage

Cook the eggs for the sauce: In a small saucepan, whisk the egg yolks, water, and lemon juice for 3 to 4 minutes, or until pale and thick, something like the consistency of soft mayonnaise. Set the pan over low heat and whisk constantly until the sauce increases in volume, is frothy, and then thickens until you can see the bottom of the pan through the streaks made by the whisk. As you whisk, be sure to reach into the bottom corners of the pan where the eggs could cook too quickly. Remove the pan from the heat.

4. Stage

Add the butter: Whisk the warm, clarified butter into the thickened egg yolks, a few tablespoons at a time, until the sauce thickens further and the butter is incorporated and forms an emulsion. This can take anywhere from 5 to 8 minutes. The final thickness should be soft, light, and velvety; not runny or as thick as mayonnaise. You should be able to pour it off the spoon.

5. Stage

Add the tarragon base: Stir the tarragon base into the sauce and stir in the remaining 1 1/2 tablespoons freshly chopped tarragon. Taste and add a pinch of salt if you like, or a little more lemon juice, to taste. Did you enjoy this recipe? Let us know with a rating and review!