📝 About This Recipe
A luxurious, velvet-textured evolution of the classic French mother sauce, this thickened Béarnaise is engineered to bridge the gap between a delicate sauce and a robust spread. Infused with the sharp brightness of shallots, fresh tarragon, and a peppercorn reduction, it offers a decadent buttery finish that clings perfectly to everything it touches. Whether used as a sophisticated dip for crudités or a rich schmear for a prime rib sandwich, this emulsion is the epitome of Gallic culinary elegance.
🥗 Ingredients
The Reduction Base
- 1/4 cup White wine vinegar (high quality)
- 1/4 cup Dry white wine (such as Sauvignon Blanc)
- 2 tablespoons Shallots (minced very fine)
- 4-5 pieces Fresh tarragon stems (leaves reserved for later)
- 1 teaspoon Black peppercorns (cracked)
The Emulsion
- 4 large Egg yolks (at room temperature)
- 1 cup Unsalted butter (melted and kept warm (not boiling))
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Kosher salt (to taste)
- 1 pinch Cayenne pepper (for a subtle back-heat)
Finishing Touches
- 2 tablespoons Fresh tarragon leaves (finely chopped)
- 1 tablespoon Fresh chervil (finely chopped (optional))
- 1/2 teaspoon Dijon mustard (acts as a stabilizer for the 'thickened' texture)
👨🍳 Instructions
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1
In a small saucepan over medium heat, combine the white wine vinegar, white wine, minced shallots, tarragon stems, and cracked peppercorns.
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2
Simmer the mixture until it reduces to approximately 1.5 to 2 tablespoons of concentrated liquid. This should take about 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 every drop of flavor. Discard the solids and let the liquid cool slightly.
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4
Set up a bain-marie (double boiler) by placing a glass or stainless steel bowl over a pot of barely simmering water. Ensure the bottom of the bowl does not touch the water.
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5
Whisk the 4 egg yolks and the warm vinegar reduction in the bowl until the mixture becomes pale yellow and begins to thicken slightly.
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6
Add the Dijon mustard to the yolk mixture. This provides a flavor punch and helps ensure the emulsion stays stable and thick.
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7
Continue whisking constantly over the steam. You are looking for the 'ribbon stage'—when you lift the whisk, the mixture should fall back in a slow, thick trail.
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8
Begin adding the warm melted butter. Start with just a few drops at a time, whisking vigorously to incorporate. Do not rush this stage or the sauce will break.
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9
Once the emulsion has started to take hold, you can begin pouring the butter in a very thin, steady stream while continuing to whisk rapidly.
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10
As you incorporate more butter, the sauce will become very thick and glossy, similar to the consistency of a soft mayonnaise.
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11
Remove the bowl from the heat. Stir in the lemon juice, kosher salt, and cayenne pepper.
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12
Fold in the finely chopped fresh tarragon and chervil. The residual heat will release the oils from the herbs without wilting them into mush.
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13
Taste and adjust seasoning. If the spread is too thick, add a teaspoon of warm water; if you want it firmer for dipping, let it sit at room temperature for 10 minutes.
💡 Chef's Tips
Always use room temperature egg yolks to prevent the emulsion from 'shocking' and breaking. If the sauce begins to curdle or separate, whisk in a teaspoon of boiling water immediately to bring it back together. For a truly 'thickened' spreadable version, ensure your butter is warm but not hot; hot butter will cook the eggs too quickly. Never use dried tarragon for this recipe; the fresh herb provides the essential anise-like aroma that defines Béarnaise. To keep the spread warm for serving, place the bowl in a larger bowl filled with warm (not hot) water.
🍽️ Serving Suggestions
Serve as a decadent dip alongside chilled blanched asparagus or crispy roasted fingerling potatoes. Slather generously onto a toasted brioche bun for the ultimate steak sandwich or Wagyu burger. Pair with a crisp, chilled glass of Chardonnay or a dry Champagne to cut through the buttery richness. Use as a sophisticated spread for smoked salmon canapés or blinis at your next cocktail party. Dollop over a warm bowl of steamed artichokes for a classic French bistro experience.