Sauce Béarnaise

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By James Peterson

Published 1991

  • About
Sauce béarnaise is made by preparing an intensely flavored infusion of tarragon, chopped shallots, white wine, wine vinegar, and cracked pepper. These ingredients are simmered and slowly reduced to extract the flavor from the herbs and shallots and to concentrate the acidity of the vinegar and white wine. While traditionally performed on the stove, the herbs and shallots can also be infused with into the vinegar by cooking sous vide at 140°F (60°C) for about an hour before incorporating into the sauce.