Béarnaise Sauce (Classic Method)

Ingredients

• 1½ lb clarified butter
• 2 oz shallots, minced
• 4 oz tarragon vinegar
• 1 tbs dried tarragon
• ½ tsp crushed peppercorns
• 1½ tbs fresh tarragon, chopped
• 6 egg yolks
• Salt, cayenne, and lemon juice to taste

Directions

1. Reduce Vinegar: In a non-aluminum pan, combine vinegar, shallots, dried tarragon, and peppercorns. Reduce by ¾. Cool slightly.
2. Start Sauce: Transfer reduction to a stainless-steel bowl. Add egg yolks and mix well.
3. Thicken Yolks: Set bowl over a barely simmering water bath and whisk until thick and creamy. Remove from heat if it gets too hot.
4. Emulsify: Slowly whisk in clarified butter, starting drop by drop. Thin with lemon juice or warm water if needed.
5. Finish: Strain through cheesecloth. Season with salt, cayenne, lemon juice, and remaining fresh tarragon.
6. Hold & Serve: Hold warm no longer than 1½ hours.

Chef's Notes

• To make Sauce Paloise, substitute fresh mint for the fresh tarragon
• This is a good sauce for lamb

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