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Béarnaise Sauce

Name: Béarnaise Sauce
Yield: Approximately 300 g sauce
Ingredients: 60 g Pasteurised egg yolks; 180 g Clarified butter; 100 ml White wine vinegar; 50 ml Dry white wine; 30 g Shallot, minced; 10 g Tarragon, leaves and stalks separated; 0.5 g Black peppercorns; 25 ml Water

A warm butter emulsion with a sharp shallot-and-tarragon reduction.

Béarnaise Sauce prepared as described in the recipe

A warm butter emulsion with a sharp shallot-and-tarragon reduction.

Approximately 300 g sauce

Cook this

Ingredients

Batch

Pasteurised egg yolks60 g
Clarified butter180 g
White wine vinegar100 ml
Dry white wine50 ml
Shallot, minced30 g
Tarragon, leaves and stalks separated10 g
Black peppercorns0.5 g
Water25 ml

Method

Simmer vinegar, wine, shallot, tarragon stalks and peppercorns until reduced to approximately one sixth of the original wine-and-vinegar volume, then strain.
Whisk yolks with strained reduction and water over a gentle bain-marie until thick and ribboning.
Off heat, whisk in warm butter slowly to emulsify. Add chopped tarragon leaves and season. Serve immediately.

Chef’s notes

The hollandaise technique with a tarragon reduction; use with steak, roast mushrooms or asparagus.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Prepare immediately before service and discard leftovers; do not boil the finished egg liaison or emulsion.

Béarnaise Sauce

Ingredients

Method

Chef’s notes

Keeping

Allergens and diet

Used in

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