Chef johns butterless bearnaise sauce –Hey y’all, today we’re diving into a classic sauce that’s gonna elevate your dishes like nobody’s business—Chef John’s Béarnaise Sauce! This rich and tangy goodness is perfect for drizzling over steak, veggies, or whatever your heart desires. Let’s get into it!
Check Out This Beautiful Béarnaise
Feast your eyes on this gorgeous sauce that’s not just a treat for the taste buds but for the eyes as well!
Ingredients
Here’s what you’re gonna need to whip up this delectable sauce:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 egg yolks
- 3/4 cup unsalted butter, melted
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh chervil, chopped (optional)
- 1 tablespoon fresh lemon juice
Instructions
Now, let’s get cooking with these simple steps:
- First up, combine the white wine vinegar, wine, shallots, salt, and black pepper in a small saucepan. Bring to a simmer over medium heat, and let it reduce until you have about 2 tablespoons left. This is where all the flavor magic happens!
- Once it’s reduced, remove it from the heat and let it cool for about 5 minutes.
- In a medium bowl, whisk those egg yolks until they’re pale and fluffy. Gradually whisk in the cooled reduction until it is well combined.
- Next step, place the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water!). Keep whisking until the mixture thickens and holds a ribbon when you drizzle it off the whisk.
- Now, slowly drizzle in the melted butter while continuously whisking. It should get creamy and dreamy!
- Finish it off by folding in the fresh herbs and lemon juice. Taste and adjust seasoning as needed. You’re in for a treat!
And there you have it! A homemade Béarnaise sauce that’s thick, rich, and absolutely bursting with flavor. Serve it up warm and get ready for compliments that’ll roll in faster than you can say “chef!” Enjoy, folks!