Béarnaise Sauce

Béarnaise sauce is a rich and flavorful classic French sauce that's the perfect accompaniment for grilled steaks, roasted chicken, or poached fish. This sauce is known for its silky texture and its distinct taste, which is a delightful blend of herbs, shallots, and a hint of vinegar. Here's a recipe for making Béarnaise sauce at home:

Ingredients

• 3 large egg yolks
• 1/4 cup / 60 ml white wine vinegar
• 1/4 cup / 60 ml white wine or dry white vermouth
• 2 tablespoons / 16 g finely chopped shallots
• 2 tablespoons / 16 g  fresh tarragon, chopped (you can also use dried tarragon if fresh is unavailable, just use less)
• 1/2 teaspoon / 3 g black peppercorns
• 1/2 cup (1 stick) / 113 g unsalted butter, melted and clarified
• Salt, to taste

Instructions

1. Prepare Your Ingredients: Begin by having all your ingredients measured and ready. This sauce requires quick and attentive preparation.
2. Create a Reduction: In a small saucepan, combine the white wine vinegar, white wine or vermouth, chopped shallots, tarragon, and black peppercorns. Heat this mixture over medium-low heat. Allow it to simmer gently until it reduces to about 2 tablespoons. This reduction step concentrates the flavors and is essential for the sauce.
3. Strain the Reduction: Once the reduction is ready, strain it through a fine-mesh sieve into a heatproof bowl, removing the solids. Allow the reduction to cool slightly.
4. Whisk in the Egg Yolks: Whisk the egg yolks into the strained reduction. Make sure the mixture is well combined.
5. Create a Double Boiler: Fill a saucepan with about 1-2 inches of water and bring it to a gentle simmer. Find a heatproof bowl that can fit snugly on top of the saucepan without touching the water, creating a makeshift double boiler.
6. Whisk and Heat: Place the bowl with the egg yolk and reduction mixture over the simmering water. Whisk the mixture constantly until it thickens, which should take about 5-7 minutes. The mixture should reach a consistency similar to a thin mayonnaise.
7. Slowly Add Clarified Butter: Remove the bowl from the heat. Gradually add the melted and clarified butter while whisking constantly. Add the butter in a thin, steady stream, ensuring it fully incorporates into the sauce. Continue to whisk until the sauce thickens and becomes smooth.
8. Season with Salt: Season the Béarnaise sauce with salt to taste. You can also strain it one more time to remove any potential coagulated egg bits, ensuring a smooth texture.
9. Serve Immediately: Béarnaise sauce is best served warm. It's a classic pairing for grilled meats and fish. Enjoy the luxurious flavor of your homemade Béarnaise sauce!

Remember that Béarnaise sauce should be prepared just before serving, as it does not hold well. Enjoy the luxurious, herb-infused taste of this classic French sauce.