Béarnaise is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice. A classic sauce that goes well on poached eggs or chicken.
2 tablespoons white wine
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon white wine vinegar
2 teaspoons chopped peeled shallot
1/4 teaspoon ground black pepper
3 large egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 pound butter
- Combine white wine, tarragon, vinegar, shallot and pepper in a small saucepan. Bring to a boil and reduce mixture until most of the liquid is evaporated. Place in a blender along with egg yolks, lemon juice, salt and hot pepper sauce. Process for 5 to 10 seconds.
- Meanwhile, heat butter in a small saucepan until the temperature reaches 175°F (80°C). Pour into running blender in a slow steady stream. Keep blending for 20 to 30 seconds, or until smooth. Strain if desired.
- Serve immediately.
Makes 1 cup.