Velvety Béarnaise Sauce

• servings: 8 Servings
• active time: 40 Minutes
• total time: 55 Minutes

Ingredients

¼ cup White-Wine Vinegar

1 Small Shallot, peeled and minced

½ teaspoon Freshly Cracked Black Pepper

1 tablespoon plus 1 teaspoon Chopped Tarragon Leaves, divided

2 Egg Yolks

12 tablespoons Unsalted Butter, melted

Kosher Salt, to taste

Splash of Lemon Juice, optional

Directions

Step 1 - Shallot-Tarragon Reduction:

In a small saucepan, combine the white-wine vinegar, minced shallot, cracked black pepper, and 1 tablespoon of tarragon leaves. Set it over medium heat and bring it just to a boil. Then, reduce the heat and simmer until it reduces to a few tablespoons - this should take about 5 minutes. Once done, remove from heat and let it cool down.

Step 2 - Water Bath Setup:

Fill a small saucepan with an inch or two of water. Bring this to a boil over medium-high heat.

Step 3 - Egg Yolk Mixture:

Take your cooled shallot-and-tarragon mixture and place it in a metal mixing bowl. Add a tablespoon of water and the egg yolks, then whisk them together to combine.

Step 4 - Double Boiler Whisking:

Turn the heat under your water bath to the lowest setting. Place the bowl on top of the saucepan, ensuring the bottom doesn’t touch the water directly. Now, whisk the yolks continuously until they thicken and roughly double in volume. This should take about 5 to 7 minutes.

Step 5 - Butter Emulsion:

Slowly incorporate the melted butter into the mixture, adding it a tablespoon or two at a time. Whisk slowly but steadily to emulsify the butter into the yolks. You may remove the bowl from the pan occasionally to prevent the eggs from overcooking.

Step 6 - Final Seasoning:

Once the sauce reaches a smooth, velvety consistency, season it with kosher salt. If the flavor isn’t sharp enough for your liking, add a splash of lemon juice. If the sauce is too thick, stir in a bit of hot water. Finally, stir in the remaining teaspoon of chopped tarragon leaves.