Béarnaise Sauce
prep
10 min
cook
30 min
feeds
2
Béarnaise Sauce is the perfect complement to a grilled filet and it is absolutely divine. Infused with shallots and fresh tarragon, you'll love how elegant this Béarnaise sauce tastes!
Ingredients
for the sauce
4 egg yolks, room temperature
8 ounces clarified butter, melt butter in sauce pan on medium low heat and remove cloudy butter solids, reserve clear butter fat (This can be done ahead of time, bring back to room temperature before using).
1 Fresno hot pepper, finely diced (optional)
1 large shallot, finely chopped
1 bunch fresh tarragon, finely chopped
1/4 cup honey wine vinegar, you can also use red or white wine vinegar
1/4 cup white or red wine
Salt and pepper to taste
1 large shallot, finely chopped
1 bunch fresh tarragon, finely chopped
1/4 cup honey wine vinegar, you can also use red or white wine vinegar
1/4 cup white or red wine
Salt and pepper to taste
4 egg yolks, room temperature
8 ounces clarified butter, melt butter in sauce pan on medium low heat and remove cloudy butter solids, reserve clear butter fat (This can be done ahead of time, bring back to room temperature before using).
1 Fresno hot pepper, finely diced (optional)
Instructions
the essence
step 1
Preheat griddle or Sidekick to medium-low heat.
step 2
In a skillet or sauce pan, combine all ingredients and reduce until the pan is almost dry. Set aside to us later. This can be done and refrigerated ahead of time.
the sauce
step 1
Add the four egg yolks, essence and Fresno pepper (optional) to the bowl and whisk over medium-low heat until airy and slightly thickened. Add about one teaspoon of the clarified butter while still whisking. Once the butter has been incorporated, add another teaspoon. After a couple of teaspoons have been absorbed, slowly pour remaining butter while continuing to whisk, thicken, emulsify and heat sauce.
step 2
Using a high quality thermometer or insta-read thermometer, heat the sauce to 165 °F Do not go any hotter or the sauce will break. Season with salt and pepper to taste.
step 3
Serve immediately, however, the sauce can last for two hours at room temperature.
