Béarnaise Sauce Recipe: Master The Classic
Learn how to make the perfect homemade Béarnaise Sauce using this classic recipe. Master the technique for this tangy, essential Béarnaise Sauce for steak.
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 chefyoyo.com.
Cooking tools:
- Double boiler
- Saucepan
- Whisk
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Fine-mesh sieve
- Spoon
Ingredients
- 2 tablespoons finely diced shallots
- 1 teaspoon cracked black peppercorns
- 4 sprigs fresh tarragon sprigs (stems included)
- 4 tablespoons dry white wine
- 4 tablespoons white wine vinegar
- 8 oz (225g) unsalted butter (clarified)
- 3 large egg yolks
- Fine sea salt, to taste
- Pinch of cayenne pepper
- 1 tablespoon fresh tarragon leaves, finely chopped
- 1 teaspoon fresh chervil (optional)
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