So, Bearnaise Sauce is a close sister to Ms. Hollandaise. Rich, buttery and flavored with fresh tarragon and chervil. This version is not hard to make…you could go really classic and use clarified butter and whip over a bain-marie, but, we’re going to make this easy…and it’s still really over-the-top good. The Loon and I love this over salmon. Oh, yes… it’s good.
Classic Bearnaise Sauce
- 2 tbsp shallots chopped
- 1/2 tsp fresh ground black pepper
- 4 tbsp fresh tarragon chopped (or 1 tsp of dried)
- 2/3 cup tarragon vinegar can also use white wine vinegar
- 2/3 cup dry white wine
- 2/3 cup water
- 3 egg yolks
- 2 sticks unsalted butter melted
- 2 tbsp chervil optional
- Salt to taste
- In a medium saute pan, combine the shallots, pepper, 2 tablespoons of the tarragon, vinegar, and wine over medium high heat.
- Cook until reduced to about 3 tablespoons.
- Add the water, stir, and remove from heat.
- Cool for about 15 minutes in a measuring cup.
- Combine the reduction, the egg yolks and 1 teaspoon of salt in a blender.
- Blend for about 30 seconds.
- With the blender on, slowly pour the melted butter through the lid of the blender.
- Add the remaining 2 tablespoons of tarragon and blend for just a few seconds.
- If the sauce is too thick, add a little more wine.
- Keep at room temp until ready to serve.