The consistency of Béarnaise sauce should be considerably thicker than that of Hollandaise or beurre blanc, both of which ought to be a light coating consistency. If you do not have tarragon vinegar to hand, use wine vinegar and add some extra chopped fresh French tarragon.
- 4 tablespoons tarragon vinegar
- 4 tablespoons dry white wine
- 2 teaspoons finely chopped shallots
- pinch of freshly ground pepper
- 2 organic egg yolks
- 110g butter
- Pinch of cayenne pepper
- 1 tablespoon (1 American tablespoon + 1 teaspoon) freshly chopped French tarragon leaves
- Boil the first 4 ingredients together in a low, heavy-bottomed, stainless-steel saucepan until completely reduced and the pan is almost dry but not browned.
- Add 1 tablespoon (1 American tablespoon + 1 teaspoon) of cold water immediately. Pull the pan off the heat and leave to cool for 1 or 2 minutes.
- Using a coil whisk, whisk in the egg yolks and add the butter bit by bit over a very low heat, whisking all the time. As soon as one piece melts, add the next piece; it will gradually thicken. If it shows signs of becoming too thick or slightly scrambling, remove from the heat immediately and add a little cold water.
- Do not leave the pan or stop whisking until the sauce is made. Finally, add 1 tablespoon (1 American tablespoon + 1 teaspoon) of freshly chopped French tarragon and taste for seasoning.
- If the sauce is slow to thicken, it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to whisk until all the butter is added and the sauce is a thick coating consistency.
- It is important to remember, however, that if you are making Béarnaise sauce in a saucepan directly over the heat, it should be possible to put your hand on the side of the saucepan at any stage. If the saucepan feels too hot for your hand it is also too hot for the sauce!