Ingredients with Measurements:
- 1/2 cup red wine
- 1/4 cup red wine vinegar
- 1/4 cup shallots, finely chopped
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper to taste
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. In a small saucepan, combine red wine, red wine vinegar, and shallots. Bring to a simmer over medium heat and cook until reduced to about 2 tablespoons.
2. In a double boiler or heatproof bowl set over a saucepan of simmering water, whisk egg yolks until thick and pale.
3. Slowly drizzle in melted butter, whisking constantly, until sauce thickens.
4. Remove from heat and whisk in reduced red wine mixture and chopped tarragon.
5. Strain sauce through a fine mesh strainer and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Simmer over medium heat
Serving size:
Makes about 1 cup of sauce, serving size varies
Nutritional information:
Calories: 160
Fat: 16g
Saturated Fat: 9g
Cholesterol: 135mg
Sodium: 20mg
Carbohydrates: 2g
Protein: 1g
Substitutions for ingredients:
- White wine or champagne vinegar can be substituted for red wine vinegar.
- Fresh thyme or chives can be substituted for tarragon.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use a different type of wine for a different flavor profile.
Tips and tricks:
- Keep whisking the egg yolks while adding the melted butter to prevent the sauce from breaking.
- Straining the sauce removes any lumps or bits of shallot for a smooth texture.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat gently in a double boiler or microwave, stirring occasionally.
Presentation ideas:
Serve alongside grilled steak, roasted vegetables, or poached eggs.
Garnishes:
Sprinkle with chopped fresh herbs or cracked black pepper.
Pairings:
Pairs well with red meat, poultry, and seafood.
Suggested side dishes:
Serve with mashed potatoes, roasted asparagus, or a mixed green salad.
Troubleshooting advice:
- If the sauce is too thick, whisk in a tablespoon of warm water at a time until desired consistency is reached.
- If the sauce breaks, whisk in a fresh egg yolk and a tablespoon of warm water until emulsified.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Keep the sauce refrigerated until ready to serve.
Food history:
Béarnaise sauce is a classic French sauce made with butter, egg yolks, and herbs. It is believed to have originated in the Béarn region of France in the 19th century.
Flavor profiles:
Rich, tangy, and herbaceous.
Serving suggestions:
Serve warm or at room temperature.
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Region: French