Béarnaise Sauce

Béarnaise Sauce in a clear ramekin

1/2 Cup

Earl and I both enjoy the tangy taste of Béarnaise sauce with vegetables such as asparagus, carrots and broccoli. We also like to have it at times with fish, eggs (especially poached eggs) and red meat, namely fillet mignon which are beef tenderloin steaks.

This recipe can easily be doubled.

I have read that you can successfully freeze and defrost Béarnaise sauce in ice cube trays or small ramekins, but I have never attempted to do it.

Ingredients

Directions

  1. In a small saucepan melt the 1 tablespoon of butter over medium heat.
  2. When the butter is bubbling add the shallots, salt and pepper. Mix well.
  3. Reduce the heat to medium low and add in the vinegar. Cook until all of the liquid has evaporated.
  4. Reduce the heat to low and cook the shallots for an additional 5 minutes, mixing often.
  5. Remove the saucepan from the heat and allow to cool to room temperature.
  6. Pour hot water into your blender container in order to warm it and set aside.
  7. Place the 1/2 cup of butter in a glass measuring cup and melt in the microwave until the butter foams.
  8. Drain and thoroughly dry the blender container.
  9. In the container add the egg yolk, lemon juice and 1/2 tablespoon of water. Purée the egg yolk mixture until it is smooth.
  10. With the blender still running, slowly pour in the hot melted butter in a very thin stream. Do not add the milk solids that are on the bottom of the measuring cup. Process the purée until a creamy sauce forms. This will take about 2 1/2 minutes.
  11. Pour the purée into a bowl and stir in the room temperature shallots, tarragon and adjust the salt, pepper and lemon juice to taste.
  12. The Béarnaise sauce can sit on the counter, covered, for at least an hour.

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Bon Appétit