Béarnaise Sauce

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Small Shallots

225 g

Unsalted Butter

plus 1 Tbsp

to taste

Salt

to taste

Ground Black Pepper

30 mL

White Wine Vinegar

2

Eggs , separated

yolks only

1

Lemon , freshly squeezed

1 Tbsp juice per 12 servings

15 mL

Warm Water

2 g

Fresh Rosemary

Cooking Instructions

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Step 1

Mince the Shallots (3) .

Step 2

In a small saucepan over medium heat, melt 1 Tbsp of Unsalted Butter. Once melted mix in shallots, Salt (to taste) , and Ground Black Pepper (to taste) . Measure White Wine Vinegar (30 mL) into the pan and cook until the liquid has evaporated.

Step 3

Lower the heat and continue cooking for 5 minutes, stirring occasionally. Empty mixture into a bowl and allow to cool.

Step 4

Over medium heat, melt Unsalted Butter (225 g) . Once foamy, pour into a small bowl.

Step 5

Whisk together yolks of the Eggs (2) , juice from Lemon (1) , and Warm Water (15 mL) . Once combined, slowly add the melted butter. Mix until creamy, about 2-3 minutes.

Step 6

Mince the Fresh Rosemary (2 g) . In a medium bowl combine egg mixture with shallot reduction and rosemary. Taste and add more Salt (to taste) and Ground Black Pepper (to taste) if needed. Serve sauce immediately over eggs, steak, roasted vegetables, or any other desired foods!