This is not a healthy sauce by any means. But a little goes a long way. I grew up with béarnaise sauce made from a powder like Knorr bearnaise sauce. Well, we had it occasionally, but never made from scratch. We poured way to much sauce on the plate, and we loved it, we didn't know better. I would rather have a little dollop of real béarnaise with my steak, than having it swimming in a sauce made from a powder. But then again - you cant beat the accessibility of the powder sauce, everybody can make it, and the taste is always the same. But sometimes it's ok to splurge and make the real thing. By making this sauce yourself, you will know what you put into your mouth. I love when I don't need a degree in chemistry to know what's in my food.
Disclaimer: This sauce is made with raw eggs. I recommend using pasteurized eggs. This would minimize the risk of getting Salmonella food poisoning. You can find pasteurized eggs in some supermarkets here in California, on safeeggs.com you can see where to find them in your neighborhood. In Denmark you'll find it right next to regular eggs. For tips and information on how to handle eggs, check out FDA’s website. The Danish version of FDA, Fødevarestyrelsen also has advisory on eggs.
- 1 bunch fresh tarragon
- 2 small or 1 medium shallots, minced
- ¼ cup (½ dl) white wine vinegar
- ¼ cup (½ dl) dry white wine
- 3 whole black peppers (for the reduction)
- 3 egg yolks
- 200 g butter, clarified
- Salt and pepper to taste
- Tarragon leaves, finely chopped
In a small saucepan, combine sprigs of the tarragon, shallots, vinegar pepper and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat, strain the liquid and set it aside to cool.
Melt the butter in a sauce pan over very low heat. Let simmer gently until the foam rises to the top of the melted butter. Once the butter stops spluttering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. The foam is the milk solids from the butter. The clarified butter should be about 172℉ (77℃).
Blend yolks and bearnaise reduction together. With the blender running add ⅓ of the butter in a slow steady stream, yes it will splatter. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and blend for another second. Add chopped fresh tarragon leaves. Set aside in a warm spot to hold the sauce.
If you need to reheat the sauce, do it over al very low flame and constantly stirring.