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.