Prep Time: 10 minutes | Cook Time: 10 minutes | Makes: About 1 cup
Ingredients
- 2 tablespoons minced shallot (about 1 small shallot)
- 1/4 cup white wine vinegar
- 1/2 teaspoon fresh cracked black pepper
- 1 tablespoon chopped tarragon leaves, plus 1 teaspoon extra
- 2 egg yolks
- 12 tablespoons unsalted butter, melted
- 1 teaspoon lemon juice
- Kosher salt, to taste
Instructions
- Make the Reduction: In a small skillet, combine the minced shallots, vinegar, black pepper, and 1 tablespoon of tarragon. Bring to a boil over medium heat, then reduce to a simmer. Cook until almost all liquid has evaporated. Transfer to a metal mixing bowl and let cool.
- Prepare a Double Boiler: Fill a small saucepan with 1–2 inches of water and bring to a boil over medium-high heat.
- Whisk the Yolks: To the cooled shallot mixture, add the egg yolks and 1 tablespoon of water. Whisk to combine, then place the bowl over the boiling water. Reduce heat to low. Ensure the bowl does not touch the water.
- Thicken the Base: Whisk continuously until the mixture begins to thicken, about 5–6 minutes.
- Add the Butter: Slowly drizzle in the melted butter while whisking constantly to emulsify the sauce. Continue whisking until smooth and creamy.
- Finish the Sauce: Remove from heat and whisk in the lemon juice and remaining 1 teaspoon tarragon. Season with kosher salt to taste.
- Serve: Spoon generously over filet mignon, ribeye, roasted vegetables, or seafood.
Serving Tip
This velvety Béarnaise sauce pairs beautifully with Jimmy P’s tenderloin filets, ribeyes, and other premium steaks.
