Bearnaise Sauce

2 tsp Shallots – Chopped
2 tsp Tarragon
1 tsp Chervil
½ cup white wine
¼ cup white wine vinegar
15 turns 4 Peppercorn Spice Blend
2 ea egg yolks
1/8 tsp kosher salt
12 Tbsp unsalted butter, melted (1½ sticks)
1 to 2 tsp fresh lemon juice

Combine shallots, herbs, wine, vinegar, and black pepper in a small saucepan. Bring to a simmer over medium-high heat then lower heat to maintain a gentle simmer. Cook until mixture has reduced to roughly 2 Tablespoons of liquid, about 15 minutes. Turn off heat.

Combine wine-herb reduction, egg yolks, and salt in the bottom of a cup that barely fits the head of an immersion blender; set aside. Reusing the same small saucepan, melt butter over medium-high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup.

Place head of immersion blender into the bottom of the cup with the egg yolks and wine reduction and turn it on. With the blender running, add hot butter in a slow, steady stream to emulsify with the egg yolks and wine reduction. Continue pouring until all butter is added – sauce should be thick and creamy. Adjust flavor balance and consistency by stirring in 1 to 2 teaspoons fresh lemon juice. Serve immediately, or cover and keep warm for up to one hour before serving.

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