There seem to be two basic branches of how to make sauce bearnaise. One approach is just to make the reduction while the other is to leave the herbs and tarragon in the sauce even after reducing it. Foodwishes seems to go down the first branch while this guy goes down the second (not tried at time of posting).
The excellent foodwishes one bowl over the direct flame approach worked fine and thickened up quickly after turning the heat up a little (either to two or three).
In contrast this approach leaves in the original herbs but adds some more fresh ones at the end.
- For the reduction:
- 1 cup fresh tarragon leaves, roughly chopped
- 1/2 cup thinly sliced shallots
- 1 rounded teaspoon whole black peppercorns
- 1/2 cup white wine vinegar
- 1/2 cup white wine
- 1/3 cup water
- For the compound butter: – in the foodwishes version but I didn’t bother
- 1/4 cup chopped tarragon
- 1 teaspoon drained capers
- 1 tablespoon cold butter
- For the béarnaise:
- 2 large egg yolks
- 3 tablespoons tarragon vinegar reduction
- 8 tablespoons cold unsalted butter, cubed -i.e. 120gms following the 60gms of butter per egg yolk. This is enough for four!
- 1 tablespoon caper tarragon compound butter
- salt and cayenne pepper to taste
- freshly ground black pepper, optional