Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: This delicious sauce is one of the great French sauces that is actually a derivative of another French sauce: Hollandaise. Bearnaise uses slightly different ingredients than Hollandaise and although both may seem intimidating to make, they are not that complicated once you get the hang of it. Both are rich, delicious, and can truly make the difference in your dishes when done properly. The keys to both of these sauces are patience and timing. Having all of your ingredients ready and prepared, will make it easier to time your steps and make your sauces turn out perfectly. More of the Backstory after the recipe…
- 2 sticks unsalted butter plus 1 tbsp. cut into chunks
- 3 tbsp. minced shallots
- 2 tbsp. white wine vinegar
- 2 large egg yolks
- 1 tbsp. lemon juice
- 1 tbsp. chopped tarragon
- Kosher salt to taste
- black pepper to taste
Melt 1 tbsp. butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and pepper. Stir. Add in the vinegar and reduce heat to low. Cook for about 4 minutes or until the vinegar evaporates. Continue to cook until the shallots are translucent and soft for about 5 minutes. Transfer to bowl and let the shallots cool.
Melt butter in small saucepan on medium heat until it becomes foamy and bubbly. Transfer to a measuring cup and set aside.
In a blender, add the egg yolks, lemon juice, and 1 tbsp. water. Puree until smooth. Slowly add butter while the blender is running, through the blender lid opening. Add it in a very thin stream, very slowly. Blend until a creamy sauce forms. This will take 2-3 minutes.
Pour sauce in a small or medium bowl. Add in the shallot sauce and sprinkle in the tarragon. Season with salt, pepper and if desired, more lemon juice. Serve or cover and keep at room temperature for 1 hour.
…The Backstory continues: Bearnaise sauce can be served with a variety of foods from eggs to vegetables to fish, meat, and poultry. It’s rich but delicate and truly delicious. Once you can master a Hollandaise or Bearnaise, you’ll be able to make the others and this is one skill that will raise your confidence and pride in your cooking. Not to mention the fact that you’ll want to lick your plate clean–these sauces are that good. Bon Appetite!