Béarnaise Sauce is a classic French sauce that originated in Paris. It’s a rich butter sauce that’s so versatile, you can use it on almost anything. It’s perfect on grilled steaks or chicken, works perfectly on poached eggs. Even on some seafood and vegetables. This version skips the step of the melting and clarifying of butter yet the results are as good. Make it last minute and keep it in a warm spot.
Remove the butter from fridge and bring to room temperature, butter needs to be soft.
In a large saucepan, add the vinegar, chopped shallot, half the fresh tarragon, half the freshly chopped chervil and a generous grind of black pepper. Place on medium heat and reduce until almost dry. There should be approx 1 tbsp of liquid left.
While that’s reducing, cut up the butter in small pieces, set aside.
Separate the egg yolks from the whites. You only need the yolks.
Once the reduction is ready (almost dry) add 1 tbsp of cold water. Place saucepan over your lowest heat possible not to scramble the eggs, or if concerned, use a double boiler. Whisk vigorously until the yolks and reduction reach a lighter colour creamy consistency. This should take approx 3 to 5 minutes.
Add the butter as you whisk two pieces at a time until melted, repeat process until all the butter is used.
Add the remaining chopped tarragon and chervil and mix well. Use immediately.
By Joel Mielle
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