CHEF JOHN'S BEARNAISE SAUCE
I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
- Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
- Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 2.9 g, Cholesterol 85.6 mg, Fat 14.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 8.6 g, Sodium 38.4 mg, Sugar 0.5 g
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Chandra Khanal
[email protected]This sauce is a bit too rich for my taste, but it's still very good. I think I'll try using less butter next time.
Greg Blakely
[email protected]I've never made Bearnaise sauce before, but this recipe made it easy. It turned out perfectly and it was delicious.
Erumole Charity
[email protected]This sauce is amazing! It's the perfect balance of flavors and it's so easy to make.
Nowrin islam Nur
[email protected]I've tried this recipe several times and I can't seem to get it right. I think I need to practice more.
Colm Haughton
[email protected]I'm not a fan of tarragon, so I substituted chives in this recipe. It turned out great!
Jaweed Masood
[email protected]This sauce is a bit too complicated for my taste. I prefer a simpler recipe.
Jayinnit
[email protected]I made this sauce for my husband's birthday dinner and he loved it. He said it was the best Bearnaise sauce he's ever had.
Zoyaa Zaheer
[email protected]This sauce is a bit time-consuming to make, but it's worth the effort. It's the perfect finishing touch to any steak or fish dish.
Hamas Ghani
[email protected]I've made this sauce several times now and it's always a hit. It's the perfect sauce for any special occasion.
Kwakye Daniel
[email protected]I'm not sure what I did wrong, but my sauce turned out lumpy. I think I may have overcooked it.
WYT_ kevi
[email protected]This sauce was easy to make and it tasted great. I especially liked the hint of tarragon.
Rukshana Rukshana
[email protected]I followed the recipe exactly and the sauce turned out perfectly. It was the perfect accompaniment to my grilled salmon.
Pervaz
[email protected]This sauce was a bit too rich for my taste, but it was still very good. I think I'll try using less butter next time.
Gp pump Pounds
[email protected]I've never been a fan of Bearnaise sauce, but this recipe changed my mind. It's so easy to make and it tastes incredible. I'll definitely be making it again.
Jose Quinones
[email protected]This sauce is amazing! I made it for a dinner party last night and everyone raved about it. It was the perfect finishing touch to my steak.
Olusoji Oyawoye
[email protected]Chef John's Bearnaise sauce is a game-changer. I've tried many recipes over the years, but this one is by far the best. It's rich, creamy, and flavorful, with the perfect balance of acidity and sweetness.