Béarnaise Bliss: How to Make the Perfect Sauce!

Name: Béarnaise Bliss: How to Make *the* Perfect Sauce!
Total time: 35 min
Ingredients: ½ cup (120 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio); ¼ cup (60 ml) white wine vinegar; 2 tablespoons (30 ml) finely minced shallots (about 1 large); 1 tablespoon (15 ml) freshly cracked black peppercorns; 1 bay leaf (optional); 6 large egg yolks; 1 tablespoon (15 ml) cold water; 1 cup (227g / 2 sticks) unsalted butter, clarified (or very slowly melted to separate the milk solids, skimming them off); 2 tablespoons (30 ml) finely chopped fresh tarragon; 1 tablespoon (15 ml) finely chopped fresh chives (optional); Pinch of kosher salt, or to taste; Pinch of white pepper, or to taste; A few drops of fresh lemon juice, to taste

tastedessert.com

Want to learn how to make bearnaise sauce? My easy recipe delivers that classic French flavor every time! Impress your guests with this simple, foolproof guide.

View full recipe on tastedessert.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastedessert.com.

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Ingredients

½ cup (120 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
¼ cup (60 ml) white wine vinegar
2 tablespoons (30 ml) finely minced shallots (about 1 large)
1 tablespoon (15 ml) freshly cracked black peppercorns
1 bay leaf (optional)
6 large egg yolks
1 tablespoon (15 ml) cold water
1 cup (227g / 2 sticks) unsalted butter, clarified (or very slowly melted to separate the milk solids, skimming them off)
2 tablespoons (30 ml) finely chopped fresh tarragon
1 tablespoon (15 ml) finely chopped fresh chives (optional)
Pinch of kosher salt, or to taste
Pinch of white pepper, or to taste
A few drops of fresh lemon juice, to taste