The béarnaise sauce pairs perfectly with beautiful cuts of beef, roasts, but also with fish, eggs, and why not grilled vegetables. Just as easy to make as mayonnaise, it can also be spread in a burger bun for a 100% cold sandwich! You can even make it with a food processor!
Preparation of the ingredients: Wash, dry, and strip the tarragon. Peel and finely slice the shallot.
Cooking the sauce In a saucepan, pour in the white wine, vinegar, 2 tablespoons of tarragon, salt, pepper, and minced shallot. Let it reduce for about 10 minutes. Remove from heat and let cool for a few moments. Strain through a sieve (I didn't do it but it's better to do so).
Add the eggs. Add the 2 egg yolks and then whisk the mixture. To thicken the sauce, place the mixture back on low heat (or in a double boiler) and whisk continuously and vigorously until the mixture thickens and holds to the whisk. Be careful, the egg yolks cook at 70°C, so mix well and monitor the cooking.
Addition of butter Once the sabayon is set, remove from heat and add the cold butter cut into small pieces. Mix well with a whisk. Keep warm until serving, and at the moment of serving, add the final spoonful of tarragon.
Tip: How to fix a broken Béarnaise sauce?
That is to say, the solid part (coagulation of the egg) and the liquid part have separated, there is no more emulsion.
Start by decanting the sauce, that is, separating the butter from the egg. In the saucepan containing the egg, pour in a little of the reduction if you have any left, or some water or wine, and begin to whisk at the edge of the saucepan to reform an emulsion.
To finish, when the emulsion comes back together, gradually incorporate the melted butter. The restored sauce will never be as beautiful or as stable as a perfectly made sauce, but it will still be presentable enough to be served. It works!
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