How to Make the BEST Bearnaise Sauce!

How to Make the BEST Bearnaise Sauce! This recipe showcases the indulgent richness of buttery hollandaise sauce infused with the subtle flavors of shallots, tarragon, and vinegar, creating a luxurious condiment that elevates any dish it accompanies. Its velvety texture and complex taste profile make it a sophisticated choice for topping grilled meats, seafood, or vegetables, adding a touch of elegance to every bite.
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INGREDIENTS
~Infused Vinegar~
1 1⁄2 tbsp (22.5mL) white wine (Pinot Grigio)
1 1⁄2 tbsp (22.5mL) white wine vinegar
1⁄4 tsp (0.5g) coarsely ground black pepper
1 shallot, peeled and minced
2 tsp (2g) dried tarragon
~Béarnaise Sauce~
3 large egg yolks
1⁄4 tsp (1.5g) Kosher salt
3⁄4 cup (168g) clarified butter (ghee), melted
1⁄2 tsp (0.5g) dried tarragon
1⁄2 tbsp (1.5g) fresh parsley, finely chopped
1 tbsp (15mL) water
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TIMESTAMPS
0:00 Intro
0:31 Ingredients & Method
3:11 Results
4:01 Outro