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!
- For the Essence:
- 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
- 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)
For the Essence:
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.
Preheat griddle or Sidekick to medium-low heat.
Tip: Since the thickness of the griddle is being used to dispense heat, you can use a stainless-steel mixing bowl as your cooking vessel. A stainless-steel bowl allows easier mixing and heat control. If you start to cook too fast (too hot) simply lift the bowl up and continue mixing while it cools. Heat control is key, go slowly.
For the Sauce:
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.
Using a high quality thermometer or insta-read thermometer, heat the sauce to 165 degrees F. Do not go any hotter or the sauce will break. Season with salt and pepper to taste.
Serve immediately, however, the sauce can last for two hours at room temperature.
Note: It's ok to use a hand mixer if needed, but be patient.