Makes: 2 cups
1/2 cup White wine vinegar
ounce Shallots, chopped
2 teaspoons Tarragon leaves
6 egg yolks
1/4 pounds butter, clarified*
1/3 teaspoon fresh ground pepper
1 tablespoon Parsley , fresh chopped
1 teaspoon tarragon,
Combine the shallots, vinegar, and tarragon in a saucepan and
reduce by three-fourths. Remove from heat and cool slightly. Strain, if you
Combine the vinegar mixture with egg yolks in a medium-sized,
stainless steel bowl. Using a wire whisk, beat well. Place the container
containing the egg/yolk acid mixture in a pan or bowl of water (such as a small
double boiler) that is at a simmering temperature of 180 to 190F (82.2 to
87.8C). Continue whisking the yolk/acid mixture and heat to a temperature of
150F (65.6C). The mixture must be stirred or whisked constantly and the
temperature measured frequently by an accurate thermometer. Immediately remove
the pan containing the yolk/acid mixture from the hot-water heat source. The
mixture should be creamy. Cool slightly.
Slowly and gradually beat the
clarified butter into the yolk acid. Add the butter drop by drop at first to
disperse the butter oil and create an emulsion. As the emulsion forms, the
butter can be added in larger amounts. (If the sauce becomes too thick to beat
before all the butter is added, beat in a little warm water.) Adjust seasoning
with salt and cayenne pepper.
If necessary, thin the sauce with a few drops
of warm water. Mix in the parsley and tarragon. The final pH is 4.2.
Storage Keep warm [100 to 120F (43.3 to 48.9C)], not hot, for service. This
Béarnaise sauce can be held at 100 to 120F (43.3 to 48.9C) as long as
the quality allows. There is no food safety problem because of the pH.
*Note: To clarify butter for this recipe, place 1 1/4 pounds butter in
heavy sauce pan. Melt butter over moderate heat. Skim froth from the surface.
Carefully pour off clear melted butter into another container, leaving the
milky liquid and salt (if salted butter was used) on the bottom of the pan.