Bearnaise Sauce
The Spice & Tea Exchange
2-4 servings
15 minutes
20 minutes
Béarnaise sauce over a charred steak is already a well-known (and arguably perfect) pairing. But this versatile sauce also goes great with eggs – top an omelet, spoon atop Eggs Benedict, or smear some on a fried egg sandwich. Veggies love it, too: asparagus, green beans, Brussels Sprouts, and more. It’s no slouch on salmon and chicken, either.
Ingredients
- 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
Directions
- 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.