Making The Perfect Béarnaise Sauce | Chef Jean-Pierre
Recipe Information
Béarnaise Sauce
Cultural Context
Originating from France, Béarnaise Sauce is a classic emulsion sauce that showcases the culinary finesse of French cuisine. Traditionally served with steak, it highlights the flavors of tarragon and shallots, making it a beloved accompaniment for meats. Today, it has found its way into kitchens worldwide, often enjoyed with grilled vegetables and seafood as well.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Sweat shallots in a pan with butter until sweet.
Add tarragon and make a reduction with white wine and white wine vinegar until about a tablespoon is left.
In a separate bowl, combine egg yolks and a little water.
Cook the egg yolks over low heat, stirring constantly to avoid scrambling.
Once the eggs begin to thicken, slowly incorporate clarified butter while continuing to stir until emulsified.
Equipment Needed
Dietary
Allergens
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