Sauce Béarnaise
Hollandaise built on a tarragon and vinegar reduction
Hollandaise with a sharp reduction of vinegar, shallots and tarragon in place of the lemon. The sauce for a steak, and arguably better than its parent.
Half the tarragon goes into the reduction and half in at the end. That is what gives it both depth and freshness.
Ingredients
Reduction
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 shallots, finely chopped
- 2 tablespoons chopped tarragon stems
- 1 teaspoon black peppercorns, cracked
Sauce
- 3 large egg yolks
- 1 cup (2 sticks) unsalted butter, clarified and warm
- 2 tablespoons chopped tarragon leaves
- 1 tablespoon chopped chervil or parsley
- Kosher salt and cayenne
Instructions
Reduction
- Simmer the vinegar, wine, shallots, tarragon stems and peppercorns until reduced to about 2 tablespoons, 8 to 10 minutes. Strain, pressing hard, and let cool slightly.
Sauce
- Set a heatproof bowl over barely simmering water. Add the yolks and the strained reduction and whisk constantly until thick enough to leave a trail, 3 to 4 minutes.
- Off the heat, add the warm clarified butter drop by drop at first, whisking, then in a thin stream once the emulsion holds.
- Stir in the tarragon leaves and chervil. Season with salt and a pinch of cayenne.
Notes
- With tomato purée added it becomes Choron; with meat glaze, Foyot.
- Same rescue as hollandaise: a fresh yolk in a clean bowl, broken sauce added drop by drop.