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Foolproof Béarnaise Sauce
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
Ingredient prep checklist
- Chervil: 3 sprigs chervil, leaves finely minced, stems reserved separately (optional; if not using add an extra sprig of tarragon)
- Tarragon: 3 sprigs tarragon, leaves finely minced, stems reserved separately
- Black Peppercorns: 1/2 teaspoon whole black peppercorns
Combine wine, vinegar, herb stems, shallot, and black peppercorns in a small saucepan. Bring to a simmer over medium-high heat and lower heat to maintain a gentle simmer. Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Carefully strain liquid through a fine-mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Warning
Carefully strain liquid through a fine-mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.
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Step help
Step timer
15:00
Target: 15 min
Watch for
about 15 minutes
Source
Foolproof Béarnaise Sauce
References
This step uses
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1 small shallot, roughly chopped
- 3 sprigs chervil, leaves finely minced, stems reserved separately (optional; if not using add an extra sprig of tarragon)
- 3 sprigs tarragon, leaves finely minced, stems reserved separately
- 1/2 teaspoon whole black peppercorns
Equipment reference
- Small Saucepan, required
- Fine-mesh Strainer, required
Techniques
- Simmer, Primary
- Cook, Supporting
- Strain, Supporting
Full ingredient reference
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 3 sprigs chervil, leaves finely minced, stems reserved separately (optional; if not using add an extra sprig of tarragon)
leaves finely minced, stems reserved separately (optional; if not using add an extra sprig of tarragon)
- 3 sprigs tarragon, leaves finely minced, stems reserved separately
leaves finely minced, stems reserved separately
- 1 small shallot, roughly chopped
roughly chopped
- 1/2 teaspoon whole black peppercorns
- 2 egg yolks
- Kosher salt
- 1 1/2 sticks (12 tablespoons) unsalted butter