Ingredients:

  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc)
  • 2 tablespoons (30ml) white wine vinegar
  • 1 tablespoon (15ml) finely minced shallots (about 1 small shallot)
  • 1 teaspoon (5ml) coarsely cracked black peppercorns
  • 1/2 teaspoon (2.5ml) dried tarragon, or 1 tablespoon (15ml) fresh tarragon, chopped
  • 3 large egg yolks
  • 1 tablespoon (15ml) water
  • 1/2 teaspoon (2.5ml) Dijon mustard
  • 1/2 cup (113g / 1 stick) unsalted butter, melted and kept warm
  • 1 tablespoon (15ml) chopped fresh tarragon, for garnish
  • Salt and freshly ground white pepper, to taste

Instructions:

  1. Prepare the Reduction: Combine white wine, white wine vinegar, shallots, peppercorns, and dried tarragon (if using dried) in a small saucepan. Bring to a simmer over medium heat. Reduce until only about 1-2 tablespoons of liquid remain. This should be concentrated and aromatic. Strain through a fine-mesh sieve, discarding the solids, and set aside.
  2. Create the Base (Sabayon): In the heatproof bowl (or top of a double boiler), whisk together the egg yolks, water, Dijon mustard, and the strained reduction.
  3. Cook the Sabayon: Place the bowl over the saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water). Whisk constantly and vigorously until the mixture becomes pale, thickens, and has doubled in volume. It should be light and foamy and able to hold a ribbon-like trail when the whisk is lifted (about 3-5 minutes). Be careful not to overheat; lower the heat if needed.
  4. Emulsify with Butter: Remove the bowl from the heat. Very slowly drizzle in the warm, melted butter, whisking continuously and vigorously. Start with just a few drops at a time, then gradually increase the flow as the sauce emulsifies. Continue whisking until all the butter is incorporated and the sauce is smooth and glossy.
  5. Finish and Season: Stir in the chopped fresh tarragon. Season with salt and white pepper to taste.
  6. Serve Immediately: Béarnaise sauce is best served immediately. If holding, keep warm in a thermos or over a very low heat (using the double boiler method) for a short time, whisking occasionally.