Making The Perfect Béarnaise Sauce | Chef Jean-Pierre

By Chef Jean-Pierre · 20 min

Ingredients

Instructions

1. In a saucepan over low heat, cook the shallots gently in 1 tablespoon of sweet butter. When they turn translucent, add the chervil, tarragon, white wine and vinegar. Bring to a boil and reduce until barely 1 tablespoon remains, then set aside to cool.
2. Put the egg yolks and water in a pot over low heat or in a stainless steel bowl set over hot water. Whisk immediately and cook very gently. The base of the bowl or pan must not be too hot to touch with your hand.
3. Keep cooking until the yolks begin to thicken and you can clearly see the bottom of the pot or bowl.
4. Add the clarified butter very slowly, about 1 tablespoon at a time, waiting for each addition to incorporate before adding the next.
5. The sauce keeps at room temperature for a few hours. Do not reheat it.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

EggShallot