Sauce Béarnaise (Stick Blender method)
A delicious sauce best served with Beef Wellington. Serve Sauce Béarnaise warm or at room temperature.
Ingredients
- 1 1/2 tbsp Dry White Wine
- 1 1/2 tbsp Herbed White Vinegar
- 1/4 tsp freshly ground black pepper
- 1 Shallot peeled and diced
- 2 sprigs Fresh Tarragon
- 1 tbsp Fresh Tarragon chopped
- 3 Egg Yolks
- 1/4 tsp Salt
- 16 tbsp Unsalted Butter
- 1 tbsp Softened Butter
Instructions
- Place the wine, vinegar, black pepper, shallot, and 2 tarragon sprigs in a small saucepan and simmer for 2 minutes over medium heat. Remove from the heat and let stand 5 minutes to infuse. Strain, pressing on the solids to extract as much liquid as possible. You will need 1 tablespoon of liquid. Cool the liquid 5 minutes before using. (The infused wine vinegar may be prepared in advance — which will help in finishing the sauce quickly.)
- In a covered microwave-safe bowl, heat the butter on high for about 1 1/2 minutes until melted. The milky solids will sink to the bottom, and the clarified butter will be on top. Pour off 3/4 cup of clarified butter into a purest measure with a spout; it should be hot when making the sauce. (This also be done in advance. The clarified butter may be reheated for 30-45 seconds before using.)
- Place egg yolks, infused vinegar, and 1/4 teaspoon salt in a tall narrow container. Use a stick blender to combine these ingredients for 1-2 seconds. With the stick blender running, slowly drizzle in the hot clarified butter, taking about a minute to do so. After all the butter is in, purée for another 10 seconds moving the stick blender up and down. Add 1 tablespoon softened butter and purée—this should be a perfect consistency. Stir in chopped tarragon.
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