Foolproof Béarnaise Sauce
A classic of French cuisine, this traditional steak companion is reimagined with a modern stick blender method. By emulsifying hot clarified butter with an infused reduction, this recipe yields a rich, velvety result in just minutes.
Ingrédients
- 1 1/2 tbsp dry white wine
- 1 1/2 tbsp white wine vinegar
- 1/4 tsp black pepper · coarsely crushed
- 1 eschallot · peeled and finely sliced
- 2 tarragon · sprigs
- 3 egg yolks · at room temperature
- 1/4 tsp salt
- 225 g unsalted butter · cubed
- 1/2 tbsp tarragon leaves · finely chopped
- 1/2 tbsp chervil · finely chopped
Préparation
- 1
Combine the wine, vinegar, pepper, eschallot, and tarragon sprigs in a small saucepan. Simmer for 2 minutes, then let stand for 5 minutes to infuse. Strain the liquid, pressing to extract as much as possible; reserve approximately 1 tablespoon and allow it to cool for 5 minutes.
- 2
Melt the butter in a jug using the microwave (1 to 1 1/2 minutes). Let it stand for 30 seconds to allow the milky solids to settle at the bottom. Carefully pour off 175g of the clear, golden butter, ensuring it remains hot for the next step.
- 3
Place the egg yolks, infused vinegar reduction, and salt in a tall, narrow container suitable for a stick blender. Blitz briefly to combine.
- 4
With the stick blender running on high, slowly drizzle the hot clarified butter into the container over the course of about a minute. Once all the butter is incorporated, continue to blitz for 10 seconds while moving the blender up and down.
- 5
Adjust the consistency by adding water, 1 teaspoon at a time, until the sauce is thick yet fluid enough to coat a steak. Stir in the fresh, finely chopped tarragon and chervil before serving.