Updated: Apr 27
Continuing with the sauce recipes here is my take on the classic Bearnaise sauce.
Now this is not as easy as the Bechamel sauce, it often breaks and when that happens there is no way to save it and you need to start over. But take your time and you should be okay.
1 1/2 sticks of unsalted butter, melted
5 egg yolks, broken
1/4 cup of Tarragon vinegar
2 springs of Tarragon & Chervil, minced
1 tablespoon of minced shallots
1/2 teaspoon ground Cayenne pepper(optional)
salt to taste
Combined shallots, vinegar, herbs, peppercorns, and salt in a small saucepan over medium heat and simmer until the vinegar reduces by half.
Remove from heat, let cool to room temp, then remove peppercorns.
Next, add egg yolks to the saucepan, whisk to combine.
Return to low heat and whisk in slowly the melted butter. Keep whisking until sauce thickens, about 5 minutes. Now add Cayenne.
Note: do not stop whisking until sauce thickens, It is ready when it coats and stays on the wooden spoon when removed from the pan.