Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Prep Time: 5 minutes
cook time: 15 minutes
yield: 1 cup
I am a sauce lover. That is almost an understatement. In my former life, I would dredge my steaks in ketchup or steak sauce, but there is a ton of sugar in those common staples. I still need my sauces, though, so now I just make my own. For my béarnaise sauce, I wanted that amazing browned butter flavor. Browning the butter is not a prerequisite for this tasty sauce, but like my friend Julie says, anything with browned butter is a game-changer!
¼ cup unsalted butter
2 tablespoons chopped fresh tarragon leaves
1 shallot, minced
2 tablespoons coconut vinegar or white wine vinegar
6 large egg yolks
Fine sea salt
Place the butter in a medium-sized saucepan over high heat. Once the butter is melted, you may skip ahead to Step 2 if you don’t want to use browned butter to make the béarnaise. To make browned butter, continue heating the butter until it starts to sizzle. Watch closely for small brown flecks. As soon as you see these flecks, remove the saucepan from the heat and whisk the butter vigorously. You don’t want the specks to turn black—that means it’s turned into black butter .
Add the tarragon, shallot, and vinegar to the browned butter and place over medium heat. Simmer for 15 minutes. Remove the pan from the heat and allow the sauce to cool a bit.
Place the egg yolks in a blender and turn it to low speed. Slowly pour in the warm browned butter mixture in a very slow, steady stream while the blender is running. If you do it too fast, the sauce will break. Taste the sauce and add salt to your liking. Set aside at the back of the stove or other warm spot to keep warm until ready to serve.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a double boiler, heating it gently so the sauce doesn’t separate.