Béarnaise is the steakhouse classic, a warm butter emulsion sharpened with a vinegar and shallot reduction and finished with fresh tarragon. It takes a little attention, but it turns a filet into an occasion.
Time 25 min · Makes about ¾ cup · Skill Intermediate
Ingredients
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 1 small shallot, minced
- 2 tbsp fresh tarragon, chopped, divided
- 5 black peppercorns, crushed
- 3 large egg yolks
- ½ cup (1 stick) unsalted butter, melted and warm
- Kosher salt, a pinch of cayenne, a squeeze of lemon
Method
- Simmer the vinegar, wine, shallot, half the tarragon and the peppercorns until reduced to about 2 tablespoons. Strain and let cool for a minute.
- Set a heatproof bowl over a pan of barely simmering water. Whisk the yolks with the reduction until thick, pale and falling from the whisk in ribbons, 2 to 3 minutes. Do not let it get too hot.
- Take the bowl off the heat and drizzle in the warm butter a little at a time, whisking constantly, until thick and glossy.
- Season with salt, cayenne and lemon, then fold in the remaining tarragon. Serve warm.
Best with
Filet Mignon, New York Strip and Tenderloin Roast.
Ranch tip
If the sauce breaks, put a teaspoon of hot water in a clean bowl and slowly whisk the broken sauce into it. To hold it through dinner, pour it into a warmed thermos.