Classic Béarnaise Sauce

• 3 large egg yolks
• 250g unsalted butter, clarified
• For reduction: 3 tbsp white wine vinegar, 2 shallots finely chopped, 1 tbsp dried tarragon, 5 black peppercorns
• 2 tbsp fresh tarragon, chopped
• 1 tbsp fresh chervil (optional)
• Salt and white pepper

Instructions

1. 1

   Make reduction: combine vinegar, shallots, dried tarragon, and peppercorns. Reduce to 1 tbsp. Strain and cool.

2. 2

   Whisk egg yolks with the reduction in a heatproof bowl over barely simmering water.

3. 3

   Whisk until thick and pale, about 5 minutes.

4. 4

   Slowly drizzle in warm clarified butter, whisking constantly.

5. 5

   Stir in fresh tarragon and chervil.

6. 6

   Season with salt and white pepper. Serve immediately with steak.

Tags