Sauce Béarnaise
Béarnaise is actually variation on a classic Hollandaise sauce that's been flavored with tarragon, white wine and mild vinegar. Not only is it delicious served with our Châteaubriand, it makes a wonderful topping for broiled or poached fish. It's really very simple to make and we've included a few helpful hints in our recipe instructions that should have you making sauce like a pro in no time.
Ingredients ~
1/4 cup champagne or white wine vinegar
1/4 cup dry white wine
1 tablespoon shallots, very finely chopped
3 tablespoons fresh tarragon leaves, chopped
1/2 teaspoon black peppercorns
1/4 teaspoon salt
10 tablespoons (1 stick plus 2 tablespoons) butter, melted
3 large egg yolks
Preparation ~
Combine the vinegar, wine, shallots, tarragon leaves, peppercorns and salt in a small saucepan over medium-high heat. Bring to a rapid simmer and cook for 6 to 8 minutes, or until reduced by about 75%. Set aside to cool for a few minutes, then strain into a small bowl, pressing the shallot mixture with the back of a spoon to squeeze out all of the liquid. You should have about 2 tablespoons. If you're short, just add a little water to make up the difference.
Rinse and dry the saucepan and add the butter. Melt completely over medium heat and set aside for 2 to 3 minutes. Carefully skim off most of the foam that forms with a spoon and set aside. Removing the foam helps the sauce to emulsify.
Place 1/2 to 3-4-inch of water in a saucepan and bring to a simmer over medium heat. Find a heatproof bowl that will fit over the simmering water without actually touching it during cooking. A distance of about 1-1/2 inches between the water and the bottom of the bowl is ideal. We generally use a stainless mixing bowl over a 2-quart saucier.
Place the egg yolks and strained vinegar mixture into the heatproof bowl and whisk together until blended. Set the bowl over the simmering water and whisk vigorously as the eggs thicken and increase in volume, scraping the sides frequently to keep the mixture cooking evenly. You must whisk continually until the eggs have thickened to the point where you can see thin ribbons form when you lift the whisk. This should take about 5 minutes.
To finish the sauce, whisk in the melted butter in a very slow drizzle. The sauce will thicken and develop a glossy sheen. Pour into a sauce boat and serve immediately.
Makes about 1 cup
Note: Béarnaise can be made up to 1 hour in advance and kept warm in a very clean thermos, but for safety sake, don't keep it any longer.
