Béarnaise Sauce

Ingredients

• 1/4 cup White-Wine Vinegar (Good quality white-wine vinegar)
• 1 small Shallot (Peeled and finely minced)
• 1/2 teaspoon Freshly Cracked Black Pepper (Freshly cracked for best flavor)
• 1 tablespoon Fresh Tarragon Leaves (Plus 1 teaspoon chopped, divided)
• 2 Egg Yolks (Large, fresh, high-quality)
• 12 tablespoons Unsalted Butter (Melted, high-quality European-style recommended)
• to taste Kosher Salt (Season carefully)
• 1 splash Lemon Juice (Optional, fresh, to brighten flavor)
• 1 tablespoon Water (To mix with egg yolks before cooking)

Instructions

1. Combine white-wine vinegar, minced shallot, freshly cracked black pepper, and 1 tablespoon of chopped fresh tarragon leaves in a small saucepan.
2. Set the saucepan over medium heat and bring to a gentle boil. Reduce the heat to low and simmer until only a few tablespoons of liquid remain, about 5 minutes. This reduction concentrates the flavors.
3. Remove the saucepan from the heat and allow the mixture to cool slightly.
4. Fill a separate small saucepan with 1-2 inches of water and bring to a simmer over medium-high heat. Ensure the water does not touch the bottom of the bowl in the next step.
5. In a metal mixing bowl, combine the cooled vinegar reduction with the remaining 1 tablespoon of water and the egg yolks. Whisk thoroughly to combine.
6. Place the metal bowl over the simmering water, creating a double boiler. Ensure the bowl does not directly touch the water.
7. Reduce the heat to the lowest setting to prevent the eggs from scrambling. Continuously whisk the egg yolk mixture until it thickens and nearly doubles in volume – this should take approximately 5-7 minutes.
8. Remove the bowl from the heat briefly if the mixture appears to be cooking too quickly, then return to the double boiler. The mixture should be creamy and pale yellow.
9. Slowly drizzle in the melted butter, a tablespoon or two at a time, while continuously whisking. Ensure each addition of butter is fully emulsified into the egg yolk mixture before adding more. This step is crucial for creating a stable and creamy sauce.
10. Continue whisking until all the melted butter has been incorporated and the sauce is smooth and thickened.
11. Remove the bowl from the heat and taste the béarnaise sauce. Season with kosher salt to enhance the flavors.
12. If the sauce is too thick, whisk in a splash of hot water to adjust the consistency. If the flavor is not sharp enough, add a tiny splash of fresh lemon juice to brighten it.
13. Stir in the remaining 1 teaspoon of chopped fresh tarragon leaves.
14. Serve the béarnaise sauce immediately over your choice of steak, grilled vegetables, or fish. Béarnaise sauce is best served fresh and is not ideal for prolonged holding.