> Recipes > Tarragon

Béarnaise sauce

Béarnaise sauce

PT25M

1
Add the shallot, tarragon stalks, bay leaf, vinegar, peppercorns and white wine in a pan and bring to a simmer. Reduce until there is only 2 tablespoon of liquid remaining in the pan. Strain the liquid into a heatproof bowl
  • 4 sprigs of fresh tarragon, leaves picked and chopped, stalks reserved
  • 2 shallots, peeled and sliced
  • 1 bay leaf
  • 3 tbsp of tarragon vinegar
  • 4 black peppercorns, crushed
  • 100ml of white wine
2
Add the egg yolks to the bowl with the reduction and set over a pan of boiling water - do not allow the bottom of the pan to touch the water. Whisk together, removing the bowl from the heat every 10 seconds so the eggs don't scramble
  • 3 egg yolks
3
Whisk until the yolks have doubled in volume - it should become very light. Pour the warm clarified butter into the eggs in small additions, whisking to incorporate each time - if the sauce gets too thick, add a teaspoon of hot water
  • 250g of clarified butter, warm
4
Remove from the pan so the sauce can cool down a little and slowly whisk in the rest of the butter. When incorporated and smooth, stir in the tarragon leaves and lemon juice. Season to taste and serve
  • 1/4 lemon, juiced
  • sea salt
  • black pepper

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