How to Make Béarnaise Sauce: Silky Every Time
Béarnaise sauce is a warm emulsion of egg yolks and butter flavored with reduced wine, vinegar, shallot, black pepper, and tarragon. To make it, reduce the aromatics, whisk the reduction with egg yolks over gentle steam, then gradually emulsify in warm butter. The entire process takes about 25 minutes. Key Facts at a Glance What […]