Béarnaise Sauce

Béarnaise sauce is a classic French sauce renowned for its velvety texture, rich flavor and delicate herbal notes.  It is a variation of the mother sauce Hollandaise and is a great accompaniment to any grilled meats or white fish!

Ingredients

3 Egg Yolks

1 Tbsp. Dijon Mustard

Juice of 1/2 Lemon

1 Lb. Clarified Butter

Fresh Tarragon

Fresh Chives

Fresh Parsley 

1 Large Shallot

½ Cup Red Wine Vinegar

Directions

1. Clarify butter. 

2. Dice shallot into small dice and cook in a pan with small amount of oil until translucent.

3. Deglaze with red wine vinegar until Au Sec, or little to no liquid is left, and set aside.

4. Chop all fresh herbs and set aside.

5. In a heatproof bowl, whisk the egg yolks, lemon juice and mustard until light & creamy (about 1-2 minutes),

6. Place the bowl over a saucepan of simmering water, ensuring that the bottom of the bowl doesn't touch the water. This creates a gentle heat source for the sauce.

7. Keep stirring sauce with a whisk until you can see your mixture tighten up & you see visible streaks in your sauce.

8. Take off the heat and very slowly start to drizzle in your clarified butter until it is all gone.

9. If you want your sauce to be thinner, you can add a small amount of warm water to get it to your desired consistency. 

10. Add your shallot red wine reduction to your sauce and season with salt and herbs (we like to add tabasco sauce for a small amount of heat and acid).