📝 About This Recipe
This sophisticated sauce marries the buttery elegance of a classic French Béarnaise with the soul-stirring heat and aromatic complexity of New Orleans. By infusing the traditional vinegar reduction with 'The Holy Trinity' and a kick of cayenne, we transform a steakhouse staple into a bold Creole masterpiece. It is the ultimate velvet-textured topping for blackened fish, grilled shellfish, or a juicy filet mignon.
🥗 Ingredients
The Creole Reduction
- 1/4 cup White wine vinegar
- 1/4 cup Dry white wine (preferably Sauvignon Blanc)
- 2 tablespoons Shallots (minced)
- 1 tablespoon Green bell pepper (very finely minced)
- 2 tablespoons Fresh tarragon (chopped, divided)
- 1/2 teaspoon Black peppercorns (crushed)
- 1 clove Garlic (smashed)
The Emulsion
- 3 large Egg yolks (at room temperature)
- 1 cup Unsalted butter (2 sticks, melted and kept warm)
- 1 teaspoon Lemon juice (freshly squeezed)
Creole Seasonings & Finish
- 1/2 teaspoon Creole seasoning (Tony Chachere's or similar)
- 1/8 teaspoon Cayenne pepper (adjust to taste)
- 1/4 teaspoon Smoked paprika (for color and depth)
- 1/2 teaspoon Worcestershire sauce
- 1 pinch Kosher salt (to taste)
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a small saucepan over medium heat, combine the vinegar, white wine, minced shallots, minced green pepper, smashed garlic, crushed peppercorns, and 1 tablespoon of the chopped tarragon.
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2
Bring the mixture to a simmer and reduce the heat to medium-low. Let it cook until the liquid has reduced to about 2 tablespoons. This should take 8-10 minutes.
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3
Strain the reduction through a fine-mesh sieve into a small bowl, pressing on the solids to extract all the flavor. Discard the solids and set the liquid aside to cool slightly.
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4
Prepare a double boiler: Fill a medium pot with 1-2 inches of water and bring to a gentle simmer. Find a stainless steel or glass bowl that fits snugly over the pot without touching the water.
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5
In the bowl, whisk together the egg yolks and the warm vinegar reduction until the mixture is pale and slightly frothy.
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6
Place the bowl over the simmering water. Whisk constantly and vigorously in a figure-eight motion. Do not let the eggs get too hot or they will scramble.
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7
Continue whisking for 3-5 minutes until the yolks have thickened enough to coat the back of a spoon and leave a trail when the whisk is lifted.
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8
Remove the bowl from the heat. Begin adding the warm melted butter very slowly—just a few drops at a time at first—whisking constantly to establish the emulsion.
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9
Once the sauce begins to thicken and stabilize, you can pour the butter in a thin, steady stream, leaving the milky solids at the bottom of the butter container behind.
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10
Whisk in the lemon juice, Worcestershire sauce, Creole seasoning, smoked paprika, and cayenne pepper.
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11
Fold in the remaining 1 tablespoon of fresh tarragon and the chopped parsley.
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12
Taste the sauce and adjust with a pinch of salt if needed. If the sauce is too thick, whisk in a teaspoon of warm water to thin it out.
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13
Keep the sauce in a warm spot (like near the stove) until ready to serve. It is best served immediately.
💡 Chef's Tips
Always use room temperature egg yolks to prevent the sauce from breaking due to temperature shock. If the sauce begins to curdle or separate, whisk in a teaspoon of boiling water immediately to bring it back together. Keep the butter warm but not piping hot; if the butter is too hot, it will cook the eggs and ruin the texture. For a shortcut, you can perform the emulsion step in a blender, though the double boiler method yields a superior, airy texture. Never serve this sauce over boiling hot food; let the protein rest for a minute so the sauce doesn't melt into a puddle.
🍽️ Serving Suggestions
Drape generously over Blackened Redfish or Grilled Red Snapper. Serve alongside a Cast Iron Seared Ribeye for a 'Steak Louisiane' experience. Use as a decadent topping for Eggs Sardou (poached eggs over artichoke bottoms and spinach). Pair with a crisp, acidic white wine like a Chenin Blanc or a classic Sazerac cocktail. Excellent as a dip for grilled asparagus or roasted fingerling potatoes.