Ingredients
Method
- Combine the wine, vinegar, shallots, pepper, salt, and 1 tablespoon of fresh tarragon and chervil in a small saucepan. Simmer until the liquid is reduced by half (about 3 tablespoons liquid). Do not strain. Let it cool completely. Place the cooled mixture in a blender with the egg yolks. Blend until smooth.
- Melt the butter in a small saucepan or microwave until very hot. With the blender on HIGH, gradually pour the hot butter through the blender hole in a steady stream while blending. Blend for 30 seconds until the consistency is like a thin mayonnaise. If it's too thin, continue to blend on HIGH for another 5 seconds before checking again.
- Stir in the remaining 2 teaspoons of chopped fresh tarragon. Serve immediately while warm or place the blender container in a sink or bowl of warm water to keep warm until ready to serve.
Notes
- For the finest flavor, use fresh tarragon and chervil. If chervil is unavailable, simply use more fresh tarragon.
- Ensure your egg yolks are at room temperature to help prevent curdling and achieve a smoother emulsion.
- The key to a stable emulsion is a slow, steady stream of hot butter into the rapidly blending egg yolk mixture. If the sauce breaks, try adding an ice cube or a teaspoon of hot water and blending again to re-emulsify.
- Store leftover Béarnaise sauce in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a double boiler over low heat, whisking constantly, adding a teaspoon of warm water if needed to restore consistency. Avoid high heat, which will cause it to separate. Poultry should reach an internal temperature of 165°F (74°C). Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your egg yolks are at room temperature to help prevent curdling and achieve a smoother emulsion.
- The key to a stable emulsion is a slow, steady stream of hot butter into the rapidly blending egg yolk mixture. If the sauce breaks, try adding an ice cube or a teaspoon of hot water and blending again to re-emulsify.
- Store leftover Béarnaise sauce in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a double boiler over low heat, whisking constantly, adding a teaspoon of warm water if needed to restore consistency. Avoid high heat, which will cause it to separate. Poultry should reach an internal temperature of 165°F (74°C). Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.