We invite you to prepare the classic French Béarnaise sauce (Sauce béarnaise). Béarnaise and steak are a divine combination, but try it also with poached eggs or fried fish.
Ingredients:
- 1 large lemon
- 1 small shallot
- 2 large sprigs of fresh tarragon
- 1/4 cup white wine vinegar
- 170 g (6 oz) unsalted butter
- 3 large egg yolks
- 3/4 teaspoon salt
- Freshly ground black pepper
Instructions:
- Cut the lemon in half and remove the seeds. Squeeze one half until you get 1 tablespoon of juice. Keep the remaining half in case you want to add more juice at the end.
- Finely chop the shallot until you have 2 tablespoons and place it in a small saucepan. Strip the leaves from the tarragon sprigs and chop them finely until you have 3 teaspoons; add 1 teaspoon to the saucepan and set aside the rest.
- Add the white wine vinegar to the saucepan and bring the mixture to a boil over medium heat. Cook until the vinegar is almost completely evaporated, about 5 minutes. Transfer the mixture to a medium bowl and let it cool slightly.
- Wipe the saucepan with a paper towel and add the butter. Heat over slightly below medium heat, stirring occasionally, until fully melted. Remove from heat immediately.
- Add the egg yolks to a blender. With the blender running, slowly drizzle in the melted butter. Stop the blender and add the lemon juice and salt. Blend until fully combined.
- Pour the sauce into the shallot mixture. Add 1 1/2 teaspoons of tarragon, season with black pepper, and mix well. Taste and adjust with more salt, black pepper, or lemon juice if needed. The sauce should be thick yet fluid enough to drizzle from a spoon. If it is too thick, thin it with water, adding 1/2 teaspoon at a time. Garnish with the remaining 1/2 teaspoon of tarragon and serve immediately.
Your homemade French Béarnaise sauce (Sauce béarnaise) is ready. Enjoy!
Tip: Béarnaise sauce is best used immediately after preparation. If not serving right away, keep it warm in a thermos or over a hot water bath for up to 30 minutes.