Béarnaise Sauce

Name: Béarnaise Sauce
Yield: Makes about 1 cup (240 ml)
Cuisine: American
Ingredients: ⅓ cup (75 ml) white wine vinegar; 2 tablespoons chopped shallots; ⅓ cup (75 ml) dry white wine; 8 black peppercorns; 3 large egg yolks; 3 tablespoons chopped fresh tarragon leaves and stems; 3 tablespoons chopped fresh tarragon leaves and stems; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 1 cup (225 g) unsalted butter, melted; 1 or 2 tablespoons warm water, if needed

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

⅓ cup (75 ml) dry white wine
⅓ cup (75

Americas
United States
Sauce
California
Gluten-free
Vegetarian

Method

In a small saucepan, combine the wine, vinegar, shallots, 1 tablespoon tarragon, and the peppercorns. Bring to a boil over high heat and cook until reduced to about ¼ cup (60 ml), about 5 minutes. Remove f