Béarnaise Sauce

makes about 1 cup


3 Tablespoons dry white wine

3 Tablespoons white wine vinegar

1 medium shallot, minced

4 extra large egg yolks

1 1/2 teaspoons water, plus more to thin the final sauce

6 Tablespoons (3-ounces) melted butter

1 Tablespoon finely chopped fresh herbs, like parsley, chives, and/or tarragon

Kosher salt and freshly ground black pepper to taste


In a small saucepan over medium heat, combine the white wine, vinegar, and shallots.  Bring the mixture to a simmer and cook, uncovered, until reduced by two-thirds. Set aside.


In the top of a double boiler or a heat proof bowl, whisk together the yolks and water.  Place the boiler on top of a pot of simmering water and whisk until the eggs are thickened (about 2-4 minutes), being careful not to let the eggs get too hot.  Remove the pan or bowl from the water and whisk to slightly cool the mixture.  Whisking constantly, slowly add the melted butter.  Add the reduced wine mixture.  


Return the pan or bowl to the water and whisk until warmed through. The mixture will be thick.  Remove the pan or bowl from the water and thin the sauce with water a few drops at a time to desired consistency.  Stir in the herbs of choice and season to taste with salt and pepper.  Serve immediately. Enjoy!


Printed from thegalleygourmet.net