As the "child" of hollandaise sauce (one of the 5 French mother sauces), Béarnaise Sauce is a rich, creamy, and insanely addictive sauce using butter, egg yolks, vinegar, and rosemary. Pairs perfectly with steak or chicken, this simple-to-make sauce elevates and adds a flair of elegance.
Ground Black Pepper
White Wine Vinegar
, freshly squeezed
Mince the Shallots (3).
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 (2 Tbsp) into the pan and cook until the liquid has evaporated.
Lower the heat and continue cooking for 5 minutes, stirring occasionally. Empty mixture into a bowl and allow to cool.
Over medium heat, melt Unsalted Butter (1 cup). Once foamy, pour into a small bowl.
Whisk together yolks of the Eggs (2), juice from Lemon (1), and Warm Water (1 Tbsp). Once combined, slowly add the melted butter. Mix until creamy, about 2-3 minutes.
Mince the Fresh Rosemary (1 Tbsp). 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!
Nutrition Per Serving
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