Béarnaise sauce is a luxurious French classic, perfect for pairing with steak, grilled fish, or roasted vegetables. Inspired by Gordon Ramsay’s style, this version focuses on bold flavors and creamy textures, with meticulous attention to detail to ensure a flawless finish.
Ingredients
- 2 shallots, finely minced
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 3–4 sprigs fresh tarragon (leaves and stems separated)
- 1/2 tsp black peppercorns, lightly crushed
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and kept warm
- Salt, to taste
- Lemon juice, to taste
Step 1: Make the Reduction
- Sauté Shallots
- In a small saucepan, combine the minced shallots, white wine vinegar, white wine, tarragon stems, and crushed peppercorns.
- Reduce the Liquid
- Place over medium heat and bring to a gentle simmer. Cook until the liquid reduces to about 2 tablespoons. This should take 5–7 minutes.
- Strain the Reduction
- Strain the reduction into a heatproof bowl, pressing on the solids to extract all the flavor. Discard the solids.