Ingredients:

  • 1/4 cup (60ml) dry white wine
  • 1/4 cup (60ml) white wine vinegar
  • 1 tablespoon (15ml) finely minced shallots (about 1 medium)
  • 1 teaspoon (5ml) coarsely cracked black peppercorns
  • 1 bay leaf (optional)
  • 3 large egg yolks
  • 1 tablespoon (15ml) water
  • Pinch of cayenne pepper (optional)
  • 1/2 cup (113g) unsalted butter, clarified or melted and cooled slightly
  • 1 tablespoon (15ml) finely chopped fresh tarragon
  • 1 teaspoon (5ml) finely chopped fresh parsley
  • Salt and freshly ground white pepper to taste

Instructions:

  1. Prepare the Peppercorn Reduction: Combine wine, vinegar, shallots, peppercorns, and bay leaf (if using) in a small saucepan. Simmer over medium heat until reduced to about 2 tablespoons of liquid. Strain through a fine-mesh sieve (optional).
  2. Prepare a Bain-Marie (Double Boiler): Place the heat-resistant bowl over a saucepan of simmering (not boiling!) water. Make sure the bottom of the bowl doesn't touch the water.
  3. Emulsify the Yolks: In the bowl, whisk together the egg yolks, water, cayenne pepper (if using), and strained peppercorn reduction. Whisk constantly until the mixture becomes pale, thick, and foamy.
  4. Slowly Incorporate the Butter: Remove the bowl from the heat and very gradually drizzle in the clarified or melted butter, whisking constantly and vigorously. Start with a few drops at a time, then increase the flow as the emulsion forms.
  5. Finish the Sauce: Stir in the chopped tarragon and parsley. Season with salt and white pepper to taste.
  6. Serve Immediately: Béarnaise is best served immediately. If necessary, you can keep it warm in a thermos or over a very low heat bath (bain-marie) for a short time, but be careful not to overheat it.