Whole 30 Béarnaise Sauce

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the reduction

3 tbsp dry white wine
Iberia Vino de Cocinar Dry White Cooking Wine - 25.4 Fl. Oz.La Viña Dry White Cooking Wine
See all
3 tbsp white wine vinegar
2 medium shallots, finely minced
1 tbsp fresh tarragon leaves, roughly chopped (for reduction)
¼ tsp black pepper, coarsely cracked

For the sauce

1 cup (2 sticks) unsalted butter
Chef's tip
Ghee keeps the buttery flavor and is great for sauteing, finishing, and melted-butter uses.
3 pasteurized egg yolks
1 tbsp cold water
¼ tsp salt, plus more to taste
1 pinch cayenne pepper
2 tbsp fresh tarragon leaves, finely chopped (for finishing)
1 tsp fresh chervil, finely chopped (optional)

Instructions

1
Combine the white wine, white wine vinegar, minced shallots, roughly chopped tarragon, and cracked black pepper in a small saucepan over medium heat. Bring to a simmer and cook until the liquid is reduced to about 2 tbsp, 5–7 minutes. Strain through a fine-mesh strainer into a heatproof bowl, pressing on the solids to extract all the liquid; discard the solids. Let the reduction cool for 2–3 minutes until no longer steaming.
2
Melt the butter in the small saucepan over medium-low heat, then increase the heat slightly and cook until the foam subsides and the milk solids settle to the bottom, about 5 minutes. Skim off any foam from the surface. Carefully pour the clear golden butter into a liquid measuring cup or small pitcher, leaving the white milk solids behind in the pan; discard the solids. Keep the clarified butter warm.

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