Chef John's Classic Bearnaise Sauce Recipe

Learn how to make the classic French sauce known as Bearnaise Sauce with this easy recipe from Chef John. This rich and creamy sauce is the perfect accompaniment to grilled steak, roasted chicken, or poached fish. Made with a flavorful combination of egg yolks, butter, shallots, tarragon, and white wine vinegar, this Bearnaise Sauce recipe will take your meals to the next level.

Ingredients

• 3/4 cup unsalted butter, melted
• 2 large egg yolks
• 1 tablespoon white wine vinegar
• 1 tablespoon minced shallots
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper

Directions

1. In a small saucepan, melt the butter over low heat. Remove from heat and set aside.
2. In a separate saucepan, combine the vinegar, shallots, and tarragon. Cook over medium heat until the mixture reduces to about 1 tablespoon. Remove from heat and set aside.
3. In a heatproof bowl, whisk together the egg yolks, salt, black pepper, and cayenne pepper until well combined.
4. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
5. Whisk the egg yolk mixture constantly while slowly drizzling in the melted butter. Continue whisking until the sauce thickens and emulsifies, about 5 minutes.
6. Remove the bowl from the heat and whisk in the vinegar reduction. Taste and adjust the seasoning if necessary.
7. Serve the Bearnaise Sauce immediately or keep it warm in a thermos until ready to use.

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