Chef Bruce Schell, Regional Food & Beverage Manager for Western Canada, walks you through the step-by-step process of making a rich and flavourful Bearnaise sauce, featuring April’s Living, Loving, Local ingredient: fresh eggs.
| Ingredients | Amount | Notes |
| White wine (dry) | 1/2 cup | |
| White wine vinegar | 1/4 cup | |
| Tarragon | 5 sprigs | Leaves finely minced; stems reserved |
| Shallot | 2 tablespoons | Roughly chopped |
| Black peppercorns | 1/2 teaspoon | Whole |
| Egg yolks | 2 large | |
| Kosher salt | To taste | |
| Unsalted butter | 3/4 cup (12 tablespoons) | Melted |
Method
1. Make the Reduction
In a small saucepan, combine the white wine, white wine vinegar, reserved tarragon stems, chopped shallots, and black peppercorns. Bring to a gentle simmer and reduce the mixture until about 1.5 to 2 tablespoons of liquid remain. Strain the reduction, pressing the solids to extract as much liquid as possible. Set aside.
2. Prepare the Butter
Melt the butter and transfer it to a measuring cup with a spout to make pouring easier during emulsification.
3. Whisk the Yolks
In a heatproof bowl, whisk together the egg yolks, a pinch of kosher salt, and the strained reduction. Place the bowl over a double boiler (or a pot of gently simmering water). Whisk constantly until the mixture thickens and forms ribbons when the whisk is lifted. Remove from heat and place the bowl on a damp towel to stabilize it.
4. Emulsify
Very slowly drizzle the melted butter into the yolk mixture while whisking continuously. Once the emulsion begins to form, you can gradually increase the speed of your pour, continuing to whisk until fully incorporated and creamy.
5. Finish and Serve
Stir in the finely chopped tarragon leaves. Taste and adjust seasoning with additional salt, if needed. Serve immediately or keep warm until ready to use.
Tip: If your sauce becomes too thick, whisk in a teaspoon of warm water to loosen it to your desired consistency.
