Béarnaise Sauce

bernaise-sauce-0
Photo by Marcus Nilsson
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  • Serves 4 (makes 3/4 cup)
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    Nutritional Information

    Per Serving

    • Calories 253 calories
    • Fat 26 g
    • Sat Fat 16 g
    • Cholesterol 214 mg
    • Sodium 250 mg
    • Protein 3 g
    • Carbohydrate 2 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 29 mg

In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Boil until the liquid is reduced to 2 tablespoons, 8 to 10 minutes.Strain the vinegar mixture through a fine-mesh sieve into a medium heatproof bowl. Whisk in the egg yolks.Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 3 to 4 minutes.One piece at a time, whisk in the butter until melted and smooth. Remove from heat and whisk in the lemon juice, the remaining tablespoon of tarragon, and ½ teaspoon each salt and pepper.

Ingredients

  1. Check 1/4 cup dry white wine
  2. Check 1/4 cup white-wine vinegar
  3. Check 1 small shallot, chopped
  4. Check 2 tablespoons chopped fresh tarragon
  5. Check 3 large egg yolks
  6. Check 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  7. Check 1 teaspoon fresh lemon juice
  8. Check kosher salt and black pepper

Directions

  1. In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Boil until the liquid is reduced to 2 tablespoons, 8 to 10 minutes.
  2. Strain the vinegar mixture through a fine-mesh sieve into a medium heatproof bowl. Whisk in the egg yolks.
  3. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 3 to 4 minutes.
  4. One piece at a time, whisk in the butter until melted and smooth. Remove from heat and whisk in the lemon juice, the remaining tablespoon of tarragon, and ½ teaspoon each salt and pepper.