Béarnaise Sauce
Creamy tarragon hollandaise sauce is a luxurious addition to any dish, with its velvety texture and rich flavor. This sauce is a classic accompaniment to elevate your meals, whether it's drizzled over poached eggs or grilled vegetables. Perfect for brunch or dinner, this hollandaise sauce is sure to impress your guests with its decadent taste.
— Constant Cookbook
Ingredients
- 1/2 cup white wine vinegar
- 2 Tbs. minced shallot
- 2 tsp. plus 1 Tbs. chopped fresh tarragon
- 2 Tbs. water
- 4 egg yolks
- 1 cup clarified butter, warmed
- 1/2 tsp. fresh lemon juice, plus more, to taste
- Salt and freshly ground white pepper, to taste
Instructions
- In a small saucepan over medium-high heat, combine the vinegar, shallot and the 2 tsp. tarragon. Bring to a boil, reduce the heat to low and simmer until the vinegar is almost completely evaporated, 3 to 5 minutes. Remove from the heat and let cool slightly, then strain into a heatproof bowl. Add the water and egg yolks. Set the bowl over but not touching simmering water in a small saucepan and whisk until thick and pale yellow, about 3 minutes.
- Transfer the mixture to a blender and blend until smooth. Let cool for 1 minute. With the motor running, slowly pour in the clarified butter and blend until incorporated. Add the 1/2 tsp. lemon juice, or to taste, and the 1 Tbs. tarragon. Season with salt and white pepper and process to combine. Transfer the sauce to a double boiler and keep warm over very low heat until ready to serve.
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