Ingredients:

  • 1/4 cup (60 ml) dry white wine (like Sauvignon Blanc)
  • 1/4 cup (60 ml) white wine vinegar
  • 1 tablespoon (15 ml) minced shallots
  • 1 teaspoon (5 ml) freshly cracked black peppercorns
  • 1/2 teaspoon (2.5 ml) dried tarragon
  • 3 large egg yolks
  • 1 tablespoon (15 ml) water
  • 1/2 teaspoon (2.5 ml) Dijon mustard
  • 1/2 cup (113g) (1 stick) unsalted butter, melted and kept warm
  • 1 tablespoon (15 ml) finely chopped fresh tarragon
  • 1 tablespoon (15 ml) finely chopped fresh chives
  • Salt and white pepper to taste

Instructions:

  1. Combine wine, vinegar, shallots, peppercorns, and dried tarragon in a small saucepan. Bring to a simmer over medium heat and reduce until only about 1-2 tablespoons of liquid remain. Strain the reduction through a fine-mesh sieve and set aside to cool slightly.
  2. In a heat-proof bowl, whisk together the egg yolks, water, Dijon mustard, and the strained reduction.
  3. Place the bowl over a simmering pot of water (double boiler setup), ensuring the bottom of the bowl doesn't touch the water. Whisk constantly and vigorously until the mixture is pale yellow, thickened, and doubled in volume (about 5-7 minutes). Visual Cue: The whisk should leave a trail.
  4. Remove the bowl from the heat. Slowly drizzle the warm, melted butter into the egg yolk mixture, whisking constantly and vigorously. Continue whisking until the sauce is smooth, glossy, and fully emulsified. Visual Cue: The sauce should be thick enough to coat the back of a spoon.
  5. Stir in the fresh tarragon and chives. Season to taste with salt and white pepper.
  6. Bearnaise sauce is best served warm and fresh. Serve immediately.