In the month of May, I made a lot of salads, went on vaca, then made a bunch more salads. I was hungry for a steak. A steakhouse steak. What’s the difference? Bearnaise. While I’d never made the sauce before, it was deceptively simple and really stepped up the meal. Excellent with both steak and Ina and Emily’s potatoes, which are the opposite of this sauce. They take a deceptively long time to make, but are totally worth it.
First you reduce many good smelling things in a pot. Add eggs, butter. Voila.
- 1/4 c. white wine vinegar
- 1/2 c. white wine
- 2 shallots, chopped
- 1 sprig of fresh tarragon
- Ground black pepper
- 4 egg yolks
- 3/4 c. butter, melted and cooled
- 1 T. chopped fresh tarragon
- Melt butter, set aside.
- In a small sauce pan combine vinegar, white wine, shallots, sprig of tarragon, black pepper to taste. Bring to a boil and then simmer to reduce to about 3 tablespoons of liquid.
- While that’s happening, seperate your eggs and place the yolks in a heat-resistant bowl, or top of a double boiler.
- Place another pot (or bottom of double boiler) filled about halfway with water. Bring to a rolling simmer.
- Remove pot with ingredients in it and pour through a strainer. Allow to cool for a few minutes if needed then combine with egg yolks in heat-proof pot. (Don’t cook your eggs)!
- Over the simmering water/double boiler, whisk together egg yolks and vinegar until egg yolks are thick and foamy.
- Remove from heat, drizzle in melted butter and whisk together.
- Stir in chopped tarragon.
- Keep the sauce at room temperate and heat up for just a couple minutes prior to serving.