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How to Make the BEST Bearnaise Sauce! This recipe showcases the indulgent richness of buttery hollandaise sauce infused with the subtle flavors of shallots, tarragon, and vinegar, creating a luxurious condiment that elevates any dish it accompanies. Its velvety texture and complex taste profile make it a sophisticated choice for topping grilled meats, seafood, or vegetables, adding a touch of elegance to every bite.
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INGREDIENTS
~Infused Vinegar~
1 1⁄2 tbsp (22.5mL) white wine (Pinot Grigio)
1 1⁄2 tbsp (22.5mL) white wine vinegar
1⁄4 tsp (0.5g) coarsely ground black pepper
1 shallot, peeled and minced
2 tsp (2g) dried tarragon
~Béarnaise Sauce~
3 large egg yolks
1⁄4 tsp (1.5g) Kosher salt
3⁄4 cup (168g) clarified butter (ghee), melted
1⁄2 tsp (0.5g) dried tarragon
1⁄2 tbsp (1.5g) fresh parsley, finely chopped
1 tbsp (15mL) water
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TIMESTAMPS
0:00 Intro
0:31 Ingredients & Method
3:11 Results
4:01 Outro