Bearnaise Sauce Recipe

Bearnaise Sauce Recipe
Serves 4
1 serve = 0.2 cups

9oz Butter
1 tsp Peppercorns
1oz Button onion
3 Eggs
1 tsp Tarragon
1 tsp Parsley
2.65oz Lemon
4 tsp Tarragon vinegar
4 tsp Water
Cayenne pepper

Preparation Steps:
1. Clarify the butter and keep at blood temperature
2. Crush the peppercorns and dice the onion
3. Separate the eggs and put aside the whites
4. Chop the tarragon and parsley leaves. Put aside the stems to use in the reduction
5. Juice the lemon

Cooking Steps:
1. Boil the pepper, onion and herb stems with the vinegar and water until almost dry
2. Add additional water to obtain 2-3 tsps of liquid per egg yolk, then cool
3. Combine the reduction with the egg yolks and whip over a bain-marie to sabayon stage
4. Stir in the butter gradually until the correct consistency is achieved. This will depend on
your sabayon
5. Season and stir in the lemon juice and cayenne pepper
6. Strain through a muslin cloth. Add the tarragon and parsley and keep warm

Note: Do not store too hot as the sauce will split. You can also strain the reduction before you add it to the egg yolks.

Caution! Store this sauce for short periods only, as it is highly susceptible to bacteria growth due to the storage temperature and ingredients.

Key Ingredient: Butter, egg yolks
Key Skills: Emulsion sauce production
Equipment Needs: Bowl, chef
Preparation Time: 15 minutes
Cooking Time: 15 minutes

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