Bearnaise Sauce

1. 1

   It's easier to make this sauce if you make the reduction several hours before you're ready to make the sauce.

2. 2

   I do mine the day before, along with clarifying the butter.

3. 3

   Place all the reduction ingredients in a small sauce pan and bring to a boil.

4. 4

   Turn the heat down to medium and continue cooking, uncovered, until the liquid is reduced by half, about 20 minutes.

5. 5

   Strain and reserve the liquid (should be 1/4 cup) to use in the sauce.

6. 6

   The minced shallots/onion can be discarded, or dehydrate and save for seasoning in another dish.

7. 7

   The sauce should be prepared right before you're going to use it, otherwise it might break and not look as appealing (will still taste fine if broken, however).

8. 8

   In the bottom of a double boiler, heat water to not quite boiling then turn your heat down to low.

9. 9

   Place the top section of the double boiler on it.

10. 10

    Add the reduction liquid, which should be at room temperature.

11. 11

    Constantly beating with a wire whisk or hand mixer on medium-low speed, slowly add the egg yolks to thicken.

12. 12

    Still beating, very slowly add the butter, about 1 tablespoon at a time.

13. 13

    When the butter is fully incorporated, immediately serve the sauce.

* Per serving · 4 servings · Values may vary.