All of the recipes I see for Bearnaise call for a double boiler and seem too complicated. This is a very simple method that I have used dozens of times to turn out a Bearnaise sauce that is truly to die for. And, you can make it several hours ahead of time and simply reheat gently when it’s time to eat. Wonderful on a nice medium rare fillet mignon!
You can double this recipe with no trouble.
- 1combine first 6 ingredients in heavy bottomed saucepan and cook over medium heat until reduced to 1/3 cup (about 10 minutes)
- 2Strain, discarding vegetables and spices (press with a wooden spoon through a fine sieve to extract all the liquid) and return to saucepan
- 3beat egg yolks in a small bowl with a whisk until slightly thick and lemon colored.
- 4add 1/4 of the liquid to the yolks, whisking as you do. This will ‘temper’ the eggs
- 5gradually whisk the egg mixture into the sauce pan with the remaining liquid and cook over low heat, stirring constantly with a whisk until sauce is very thick. Remove from heat.
- 6whisk in melted butter 1 tablespoon at a time.
- 7Add lemon juice and salt to taste. Finish with a dash of cayenne
- 8To reheat, place saucepan over low heat and whisk constantly until sauce is warm.
Member recipes are not tested by the CHOW food team.