Sauce Bearnaise, no double boiler Recipe
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.
- 1/2 cup nice white wine
- 2 TBSP tarragon vinegar
- 2 green onions, green and white parts, roughly chopped
- 2 sprigs fresh Italian parsley, roughly chopped
- 1 tsp dried tarragon
- 1/4 tsp freshly cracked black pepper
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tsp freshly squeezed lemon juice (or more to taste)
- dash cayenne pepper
- salt to taste
- combine first 6 ingredients in heavy bottomed saucepan and cook over medium heat until reduced to 1/3 cup (about 10 minutes)
- Strain, discarding vegetables and spices (press with a wooden spoon through a fine sieve to extract all the liquid) and return to saucepan
- beat egg yolks in a small bowl with a whisk until slightly thick and lemon colored.
- add 1/4 of the liquid to the yolks, whisking as you do. This will ‘temper’ the eggs
- gradually 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.
- whisk in melted butter 1 tablespoon at a time.
- Add lemon juice and salt to taste. Finish with a dash of cayenne
- To reheat, place saucepan over low heat and whisk constantly until sauce is warm.
Member recipes are not tested by the CHOW food team.