Ingredients with Measurements:
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Whisk or hand mixer
Step-by-step instructions:
1. Melt the butter in a double boiler or heatproof bowl set over a saucepan of simmering water.
2. In a separate bowl, whisk together the egg yolks, lemon juice, and white wine vinegar.
3. Slowly pour the melted butter into the egg yolk mixture, whisking constantly.
4. Continue whisking until the mixture thickens and becomes smooth, about 5 minutes.
5. Remove the mixture from the heat and stir in the chopped tarragon, salt, and cayenne pepper.
6. Serve immediately or keep warm in a heatproof bowl set over a pot of warm water until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Simmering water for the double boiler or heatproof bowl
Serving size:
Makes about 1 cup of sauce, serving size varies
Nutritional information:
Calories: 100
Fat: 11g
Saturated Fat: 7g
Cholesterol: 100mg
Sodium: 100mg
Carbohydrates: 0g
Protein: 1g
Substitutions for ingredients:
- Clarified butter or ghee can be used instead of unsalted butter.
- Dried tarragon can be used instead of fresh tarragon, but use 1/3 of the amount.
Variations:
- Add chopped shallots or garlic to the egg yolk mixture for extra flavor.
- Substitute other fresh herbs, such as chives or parsley, for the tarragon.
Tips and tricks:
- Whisk constantly while adding the melted butter to prevent the mixture from separating.
- If the sauce becomes too thick, whisk in a tablespoon of warm water to thin it out.
Storage instructions:
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a heatproof bowl set over a pot of warm water, whisking constantly, until heated through.
Presentation ideas:
Serve the sauce in a small pitcher or gravy boat for easy pouring.
Garnishes:
Garnish with a sprig of fresh tarragon or a sprinkle of chopped herbs.
Pairings:
Béarnaise sauce pairs well with steak, roasted vegetables, and potatoes.
Suggested side dishes:
Serve with a side of roasted asparagus or a baked potato.
Troubleshooting advice:
If the sauce separates, try whisking in a tablespoon of warm water or a fresh egg yolk to bring it back together.
Food safety advice:
Be sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Béarnaise sauce is a classic French sauce named after the region of Béarn in southwestern France.
Flavor profiles:
Béarnaise sauce is rich, tangy, and herbaceous.
Serving suggestions:
Serve the sauce warm over grilled or roasted meats, fish, or vegetables.
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Region: French