Modern Bearnaise Sauce
Substitute the vinegar in the New York Times classic bearnaise recipe for a slightly sweeter, more complex modern variation.
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Ingredients
- ¼ cup white wine or cider vinegar (substitute a splash of white balsamic, optional)
- 1 small shallot, peeled and finely minced
- 1 tbsp fresh tarragon (or 1 tsp dried)
- 2 egg yolks
- 12 tbsp unsalted butter
- salt and freshly ground pepper, to taste
- dash of lemon juice (optional)
Instructions
- In a heat proof cup or bowl, melt butter in microwave (approx. 2 minutes at 30%)
- Combine vinegar, shallots, and tarragon leaves in a small saucepan. Over a medium flame, bring just to a boil, and then reduce heat to low. Simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
- In the bottom of a double-boiler, heat water to boil.
- In the bowl of the double-boiler, put the cooled vinegar mixture. Add a tablespoon of water and the egg yolks, then whisk to combine.
- Reduce heat to very low and put the double-boiler bowl over the boiling water, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes.
- Slowly pour in the butter, a tablespoon or two at a time, whisking slowly and constantly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs. Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce.
- Remove from heat when all the butter has been incorporated. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add up to a teaspoon of fresh tarragon leaves (1/2 tsp of dried), and serve.
Turbo Instructions :
Reduce vinegar, tarragon, and shallots to a few teaspoons and cool. Combine vinegar mixture, egg yolks, and salt and pepper over double-boiler; slowly whisk in butter until emulsified. Season with salt, pepper, and additional tarragon.
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