Ingredients:

  • 2 tablespoons finely diced shallots
  • 1 teaspoon cracked black peppercorns
  • 4 sprigs fresh tarragon sprigs (stems included)
  • 4 tablespoons dry white wine
  • 4 tablespoons white wine vinegar
  • 8 oz (225g) unsalted butter (clarified)
  • 3 large egg yolks
  • Fine sea salt, to taste
  • Pinch of cayenne pepper
  • 1 tablespoon fresh tarragon leaves, finely chopped
  • 1 teaspoon fresh chervil (optional)

Instructions:

  1. Clarify the Butter: Gently melt the unsalted butter over low heat. Skim off the white foam (milk solids) from the surface. Carefully pour the pure yellow butterfat into a clean measuring jug, leaving the milky sediment behind. Keep the clarified butter warm (but not hot).
  2. Set up the Bain-Marie: Fill a medium saucepan halfway with water and bring it to a gentle simmer. Turn the heat down to low so it steams gently.
  3. Combine Ingredients for Reduction: In a small, non-reactive saucepan, combine the shallots, peppercorns, tarragon stems, white wine, and white wine vinegar.
  4. Reduce: Bring the mixture to a rapid boil. Reduce the liquid until it is concentrated down to about 2 tablespoons (30 ml), intensifying the flavor. This should take 3-5 minutes.
  5. Strain: Pour the reduction through a fine-mesh sieve into the heatproof mixing bowl, pressing down on the solids to extract all the liquid. Discard the solids.
  6. Add Yolks and Cook: Add the 3 egg yolks to the warm reduction in the mixing bowl. Place the bowl over the simmering water (the bain-marie) and immediately begin whisking vigorously and constantly.
  7. Whisk to Ribbon Stage: Continue whisking until the mixture thickens, triples in volume, and turns pale lemon yellow. When you lift the whisk, the mixture should leave a brief trail or 'ribbon' on the surface.
  8. Incorporate Butter: Once thickened, immediately remove the bowl from the heat. Slowly, drop by drop initially, whisk the warm clarified butter into the egg mixture. As the sauce thickens, increase the pour to a thin, steady stream, whisking constantly.
  9. Check Consistency: Continue until all the butter is incorporated and the Béarnaise sauce is thick, smooth, and glossy.
  10. Season and Finish: Stir in the finely chopped tarragon leaves and chervil (if using). Season with salt and the pinch of cayenne pepper. Taste and adjust acidity if necessary.
  11. Serve Immediately: Serve the Béarnaise sauce straight away, or keep it warm near a low heat source. Do not refrigerate.