Béarnaise Sauce

From the kitchen of Carly

Béarnaise is the silky, tarragon-spiked butter sauce that transforms a steak into something transcendent. Built on a shallot and vinegar reduction, it requires patience and a steady hand, but rewards you with pure richness and subtle herbaceous depth.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2" cubes
  • 13 tablespoons minced shallots
  • 1Kosher salt and freshly ground black pepper
  • 12 tablespoons Champagne vinegar or white wine vinegar
  • 12 large egg yolks
  • 11 tablespoon (or more) fresh lemon juice
  • 11 tablespoon finely chopped fresh tarragon

Instructions

  1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.

  2. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.

  3. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.