Ingredients with Measurements:
- 1/2 cup white wine
- 1/4 cup white wine vinegar
- 1/4 cup finely chopped shallots
- 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 a heatproof bowl set over a pot of simmering water
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. In a small saucepan, combine white wine, white wine vinegar, and shallots. Bring to a boil over medium-high heat and reduce to 2 tablespoons. Strain the mixture and set aside.
2. In a double boiler or a heatproof bowl set over a pot of simmering water, whisk egg yolks until they become thick and pale yellow.
3. Slowly add the melted butter to the egg yolks, whisking constantly until the mixture becomes thick and creamy.
4. Add the reduced wine mixture and tarragon to the egg yolk mixture, whisking constantly.
5. Season with salt and pepper to taste.
6. Remove from heat and strain the sauce through a fine mesh strainer.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Simmering water
Serving size:
Makes about 1 cup of sauce
Nutritional information:
Calories: 120
Fat: 12g
Saturated Fat: 7g
Cholesterol: 120mg
Sodium: 20mg
Carbohydrates: 1g
Protein: 1g
Substitutions for ingredients:
- Dry white wine can be substituted for white wine.
- Red wine vinegar can be substituted for white wine vinegar.
- Dried tarragon can be substituted for fresh tarragon.
Variations:
- Add chopped parsley, chives, or basil for a different flavor.
- Use lemon juice instead of vinegar for a tangier taste.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to whisk the egg yolks constantly to prevent them from curdling.
- Use unsalted butter to control the saltiness of the sauce.
- If the sauce becomes too thick, add a tablespoon of warm water and whisk until smooth.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a double boiler or a heatproof bowl set over a pot of simmering water, whisking constantly until heated through.
Presentation ideas:
Serve the sauce in a small bowl or gravy boat.
Garnishes:
Garnish with a sprig of fresh tarragon or chopped parsley.
Pairings:
White wine Béarnaise sauce pairs well with grilled steak, roasted chicken, or grilled fish.
Suggested side dishes:
Serve with roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the sauce curdles, whisk in a tablespoon of warm water until smooth.
- If the sauce is too thin, whisk in a tablespoon of melted butter.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F to prevent the risk of foodborne illness.
- Store the sauce in the refrigerator and discard any leftovers after 3 days.
Food history:
Béarnaise sauce is a classic French sauce named after the region of Béarn in southwestern France. It is traditionally served with grilled steak or fish.
Flavor profiles:
White wine Béarnaise sauce has a rich, creamy, and tangy flavor with a hint of tarragon.
Serving suggestions:
Serve the sauce warm over grilled steak, roasted chicken, or grilled fish.
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Region: French