Description
Like so many classic sauces, béarnaise sauce is a French creation. Derived from Hollandaise sauce, it goes very well over veggies, grilled steak or fish, poached eggs or, really, anything.
Ingredients
Scale
- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup + 1 teaspoon tarragon, chopped
- 1 teaspoon peppercorns
- ½ teaspoon sea salt
- ½ cup apple cider vinegar
- 1 cup white wine
- 3 egg yolks
- 2 sticks unsalted butter, cubed
- 1 tablespoon truffle-infused oil (optional)
Instructions
- In a saucepan over medium heat, combine shallots, garlic, ½ cup tarragon, peppercorns, sea salt, vinegar and wine.
- Bring to a boil and reduce to a simmer over low heat, watching closely, until mixture is about ½ cup in volume. About 15 minutes.
- Strain out the bits through a cheesecloth so only the liquid remains.
- In a double boiler over medium-low heat, combine the liquid with the egg yolks.
- Whisk until small bubbles appear and the mixture is slightly foamy.
- Add butter and melt, whisking continuously until thickened into a sauce. About 15 minutes.
- Remove from heat and optionally add truffle oil and remaining tarragon.
- Serve about a tablespoon over steak, eggs or veggies.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Sauces
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 3 tablespoons (43 g)
- Calories: 139
- Sugar: 0.2 g
- Sodium: 78 mg (5% DV)
- Fat: 13.3 g
- Saturated Fat: 7.7 g
- Unsaturated Fat: 4.7 g
- Trans Fat: 0.5 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 65 mg