Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, béarnaise sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. This is the third time I've tried to make Bearnaise sauce from scratch, the second time in the microwave. This classic Bearnaise sauce is made from a reduction of vinegar and wine mixed with tarragon and thickened with egg yolks and melted butter.

Béarnaise Sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Béarnaise Sauce is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have béarnaise sauce using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Béarnaise Sauce:

1. Get reduction
2. Prepare 1 tbsp dried tarragon
3. Get 2 shallots OR 1 small onion, finely minced
4. Get 1/4 cup Chardonnay wine
5. Take 1/4 cup white wine vinegar
6. Get other ingredients
7. Take 1/2 cup melted butter (clarified butter is best)
8. Make ready 3 large egg yolks, slightly beaten

Warm egg sauces have a reputation for being easy to mess up. Béarnaise sauce is to steak as peanut butter is to jelly. Try our take on this classic sauce with the "golden touch." It makes grilled fish or eggs craveworthy. Sauces Valentine's Day French Dinner Party White Wine Beef Dairy Eggs Butter Medium White Wine Vinegar.

Steps to make Béarnaise Sauce:

1. It's easier to make this sauce if you make the reduction several hours before you're ready to make the sauce. I do mine the day before, along with clarifying the butter.
2. Place all the reduction ingredients in a small sauce pan and bring to a boil. Turn the heat down to medium and continue cooking, uncovered, until the liquid is reduced by half, about 20 minutes. Strain and reserve the liquid (should be 1/4 cup) to use in the sauce. The minced shallots/onion can be discarded, or dehydrate and save for seasoning in another dish.
3. The sauce should be prepared right before you're going to use it, otherwise it might break and not look as appealing (will still taste fine if broken, however).
4. In the bottom of a double boiler, heat water to not quite boiling then turn your heat down to low. Place the top section of the double boiler on it. Add the reduction liquid, which should be at room temperature. Constantly beating with a wire whisk or hand mixer on medium-low speed, slowly add the egg yolks to thicken. Still beating, very slowly add the butter, about 1 tablespoon at a time. When the butter is fully incorporated, immediately serve the sauce.

Béarnaise sauce is best when it is made directly before serving. Pour the sauce over steak to add richness. Béarnaise sauce is a delicious addition to eye fillet or sirloin steak. Bearnaise sauce—a.k.a. that creamy, tangy condiment often served over steak (not to be confused with hollandaise sauce, which doesn't include the white wine vinegar that gives bearnaise its. In my béarnaise sauce recipe, we'll use the traditional béarnaise ingredients but add our own take on it, too.

So that’s going to wrap this up with this special food béarnaise sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!