Description
This bearnaise sauce from Julia Child is the perfect way to enhance a delicious steak to a new height of flavor perfection! From ordinary to elegant with just a dollop on top. Perfect on fish and vegetables too! It can be made in advance to help free up your time in the kitchen. Creamy and yummy, if you’re a bearnaise fan, you will love this sauce!
Ingredients
Scale
- 2 sticks unsalted butter
- 3 tablespoons minced green onions or shallots
- Kosher salt and freshly ground black pepper
- 1/4 cup champagne vinegar or white wine vinegar
- 1/4 cup dry white wine
- 3 large egg yolks
- 1 tablespoon fresh lemon juice (add more later to taste if preferred)
- 2 tablespoon finely chopped fresh tarragon
- couple of pinches of freshly cracked black pepper
- pinch of salt
Instructions
- Melt 1 tablespoon butter in a small saucepan over medium heat.
- Add green onions / shallots: stir to coat with butter.
- Stir in vinegar and white wine, reduce heat to medium-low, and cook until vinegar and wine are evaporated, about 3 minutes.
- Reduce heat to low and continue cooking green onions / shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
- Transfer green onions / shallot vinegar and wine reduction to a small bowl and let cool completely.
- Melt remaining butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a small bowl.
- Combine egg yolks and lemon juice in a small mixing bowl.
- With an immersion blender, purée yolks and lemon juice until smooth.
- With blender running, slowly pour in warm butter in a thin, steady stream.
- Continue blending until a smooth, creamy sauce forms, about 3 minutes.
- Add in the tarragon and the green onion – vinegar and wine reduction. Give everything a whirl for another minute or two.
- Pour sauce into a medium bowl.
- Season to taste with salt, pepper.
Notes
Can be made 1 hour ahead.
