Arnauds Béarnaise Sauce
Updated: Jan 4
Bérnaise sauce is a kicked-up version of Hollandaise sauce. It is a great accompaniment to steaks, grilled seafood and vegetables. It is one of my favorite sauces to serve.
1/2 cup Red Wine Vinegar
1/4 cup fresh Tarragon Leaves, chopped
2 large Shallots, finely chopped
1/2 teaspoon coarsely ground Black Pepper
5 large Egg Yolks
1 1/4 cups Clarified Butter, melted
Kosher or Sea Salt and White Pepper, preferably freshly ground
In a medium saucepan, combine the vinegar, tarragon, shallots and pepper. Place pan over high heat, bring to a boil and cook until the liquid has almost completely evaporated, leaving a moist, but not wet mixture. Remove from heat and set aside at room temperature until just barely warm.
Transfer mixture to the top of a double boiler. Over gently simmering- but not boiling- water, add the egg yolks and whisk for a minute or two, until the mixture is pale yellow, slightly thickened and the base of the pan is visible as you whisk. Begin adding the clarified butter very slowly in a thin stream, continuing to whisk all the time. After about 1/3 of the butter has successfully been whisked into the emulsified sauce, you may add the butter a little bit more quickly. Season to taste with salt and white pepper.
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