RECIPE
8 INGREDIENTS6 STEPS15MIN

Béarnaise Sauce

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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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As the "child" of hollandaise sauce, (one of the 5 French mother sauces), you can of course expect to use a lot of butter in this recipe. However, you shouldn't let that stop you from making this rich, creamy, and insanely addictive sauce and pouring it over everything.

15MIN

Total Cooking Time

8

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
12
Serves 12
3
Small Shallots
1 cup
plus 1 Tbsp
to taste
Salt and Pepper
2 Tbsp
White Wine Vinegar
2
Eggs , separated
yolks only
1 Tbsp
Warm Water
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Directions

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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 and Pepper (to taste) . Measure White Wine Vinegar (2 Tbsp) 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 (1 cup) . Once foamy, pour into a small bowl.
Step 5
Whisk together yolks of the Eggs (2) , Lemon Juice (1 Tbsp) , and Warm Water (1 Tbsp) . Once combined, slowly add the melted butter. Mix until creamy, about 2-3 minutes.
Step 6
Mince the Fresh Rosemary (1 Tbsp) . In a medium bowl combine egg mixture with shallot reduction and rosemary. Taste and add more Salt and Pepper (to taste) if needed. Serve immediately over eggs, steak, roasted vegetables, or any other desired foods!

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