Béarnaise sauce is a sauce made of clarified butter, emulsified in egg yolks and white wine vinegar and flavoured with herbs. It is a “child” of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire.
Minced Shallots – 25 grams
Champagne Vinegar or White Wine Vinegar – 20 ml
White Wine – 20 grams
Olive Oil – 15 grams
Fresh Lemon Juice – 5 ml
- Using a hot pan – add the shallots, dried tarragon, vinegar and white wine and reduce by 50 %, once reduced allow to cool slightly.
Making the sauce
- Add the butter to a pan and melt gently, once melted put the butter on high temperature for up to 3 min to allow the butter to cookout, stir the butter continuously not allowing it to cool.
- Remove the pot from the heat and use this pot as a steam bath to emulsify the egg yolks.
- Add the egg yolks to a bowl and place over the top of the butter pot.
- Allow the heat from pot to add in the egg whipping process, while gently adding air and a fluffy mess to the yolks being careful not to overwork or allow too much heat.
- Continuously whip and remove the bowl from the heated pot cooling down and repeating the process.