Whole 30 Classic Béarnaise

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the reduction

3 tbsp white wine vinegar
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar Colavita Aged White Wine Vinegar
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3 tbsp dry white wine
2 medium shallots, finely minced
1 tbsp fresh tarragon leaves, roughly chopped (for the reduction)
¼ tsp black pepper, coarsely cracked

For the sauce

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

Instructions

1
Clarify the butter: melt the butter in a small saucepan over low heat until the milk solids sink and the foam subsides, about 8–10 minutes. Skim the foam from the surface, then carefully pour the clear golden liquid into a heatproof measuring cup, leaving the white milk solids behind. Keep warm.
2
Make the reduction: combine the white wine vinegar, white wine, shallots, roughly chopped tarragon, and cracked black pepper in the small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons, 4–5 minutes. Strain through a fine-mesh strainer into a heatproof bowl, pressing the solids to extract all the liquid; discard the solids.

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