Ingredients with Measurements:
- 1/2 cup unsalted butter
- 3 egg yolks
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon minced shallot
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chopped fresh tarragon
Special equipment needed:
- Blender
Step-by-step instructions:
1. Melt the butter in a small saucepan over low heat until it is completely melted and hot.
2. In a blender, combine the egg yolks, lemon juice, white wine vinegar, shallot, salt, and cayenne pepper.
3. Blend on high speed for 10 seconds.
4. With the blender still running, slowly pour in the hot melted butter in a steady stream.
5. Add the chopped tarragon and blend for a few more seconds until the sauce is smooth and creamy.
6. Taste and adjust seasoning as needed.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Low heat for melting butter
Serving size:
Makes about 1 cup of sauce, serving size varies
Nutritional information:
Calories: 130
Fat: 14g
Carbohydrates: 1g
Protein: 2g
Sodium: 120mg
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt accordingly.
- Red wine vinegar can be used instead of white wine vinegar.
- Dried tarragon can be used instead of fresh tarragon, but reduce the amount to 1 teaspoon.
Variations:
- Add 1 tablespoon of Dijon mustard for a tangy twist.
- Substitute the tarragon with other herbs such as chives, parsley, or basil.
- Add a splash of hot sauce for a spicy kick.
Tips and tricks:
- Make sure the melted butter is hot before adding it to the blender to ensure a smooth and creamy sauce.
- Use room temperature eggs for easier blending.
- If the sauce is too thick, add a tablespoon of warm water and blend again.
Storage instructions:
Refrigerate the sauce in an airtight container for up to 3 days.
Reheating instructions:
Reheat the sauce in a small saucepan over low heat, stirring constantly until warmed through.
Presentation ideas:
Serve the sauce in a small bowl or gravy boat alongside grilled steak, roasted vegetables, or poached eggs.
Garnishes:
Garnish with a sprig of fresh tarragon or a sprinkle of chopped chives.
Pairings:
Pairs well with grilled steak, roasted vegetables, poached eggs, or as a dipping sauce for French fries.
Suggested side dishes:
Serve with a side of roasted potatoes, sautéed mushrooms, or a mixed green salad.
Troubleshooting advice:
- If the sauce separates, try blending it again with a fresh egg yolk.
- If the sauce is too thin, add more melted butter in small increments until desired consistency is reached.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Make sure the sauce is heated to at least 160°F before serving.
Food history:
Béarnaise sauce is a classic French sauce made with butter, egg yolks, vinegar, shallots, and herbs. It is traditionally served with steak or fish.
Flavor profiles:
Rich, tangy, and herbaceous.
Serving suggestions:
Serve the sauce warm or at room temperature alongside your favorite main dish.
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Region: French