Ingredients:

  • ½ cup (120 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • ¼ cup (60 ml) white wine vinegar
  • 2 tablespoons (30 ml) finely minced shallots (about 1 large)
  • 1 tablespoon (15 ml) freshly cracked black peppercorns
  • 1 bay leaf (optional)
  • 6 large egg yolks
  • 1 tablespoon (15 ml) cold water
  • 1 cup (227g / 2 sticks) unsalted butter, clarified (or very slowly melted to separate the milk solids, skimming them off)
  • 2 tablespoons (30 ml) finely chopped fresh tarragon
  • 1 tablespoon (15 ml) finely chopped fresh chives (optional)
  • Pinch of kosher salt, or to taste
  • Pinch of white pepper, or to taste
  • A few drops of fresh lemon juice, to taste

Instructions:

  1. Prepare the Reduction: Combine white wine, white wine vinegar, shallots, peppercorns, and bay leaf (if using) in a small saucepan. Bring to a simmer over medium heat. Reduce the liquid until only about 2 tablespoons remain. Strain the reduction through a fine-mesh sieve, discarding the solids. Set aside to cool slightly.
  2. Prepare the Double Boiler (or Bain-Marie): Fill the saucepan with about an inch of water. Bring to a gentle simmer over low heat. Ensure the heatproof bowl fits snugly on top without touching the water.
  3. Emulsify the Sauce: In the heatproof bowl, whisk together the egg yolks and cold water until pale and slightly thickened. Add the cooled shallot reduction to the egg yolk mixture.
  4. Cook the Base: Place the bowl over the simmering water. Whisk constantly and vigorously until the egg yolk mixture thickens and becomes pale yellow, about 5-7 minutes. It should be thick enough to coat the back of a spoon and leave a trail when you run your finger through it. Be careful not to overheat or scramble the eggs.
  5. Incorporate the Butter: Remove the bowl from the heat. Gradually drizzle in the clarified butter (or melted butter without the milk solids) in a slow, steady stream, whisking constantly and vigorously. If the sauce starts to look thick or curdled, add a teaspoon of cold water and continue whisking.
  6. Finish and Season: Once all the butter is incorporated, stir in the chopped fresh tarragon and chives (if using). Season with salt, white pepper, and a few drops of lemon juice to taste.
  7. Serve Immediately: Béarnaise is best served warm and immediately after preparation.