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Ingredients
- How to Make Foolproof Béarnaise, Step-by-Step
Preparation
Step 1
Step 1: Make Your Reduction
Combine a quarter cup of white wine vinegar, a half cup of white wine, some chopped shallots, and a few stems of tarragon and chervil (optional) in a small saucepan, then let it simmer over moderate heat until it's reduced to just about a tablespoon and a half of syrupy golden liquid. Let the liquid cool just a bit so that it doesn't cook your egg yolks when you add it.
Step 2: Strain and Combine
Next strain the liquid into a cup that just barely fits the head of an immersion blender, along with 2 egg yolks and a pinch of salt.
You wan the liquid to cover the head of the blender, like this.
Meanwhile, melt a stick and a half of butter in a saucepan over moderate heat, swirling the pan until the foaming subsides and the butter registers around 200°F on an instant-read thermometer.
With the immersion blender running, slowly drizzle in the melted butter, lifting the head of the blender up and down to make sure that the butter is smoothly and evenly incorporated.
Continue adding the butter in a thin, steady stream until it's all been added. The mixture should be about as thick as pancake batter at this point. Season it to taste with salt.
I actually kind of like the texture like this, though for a truly classic béarnaise, you want it to thicken up just slightly. If you prefer it thicker, transfer the mixture to a heavy metal bowl or a saucier and place it over low heat, whisking vigorously and constantly until it reaches the desired texture.
Stir in some chopped tarragon and chervil (I sometimes also add a few tablespoons of minced chives), and you're ready to serve.