Béarnaise Sauce has the same creaminess as the basic hollandaise but a subtle acidity from the vinegar. Béarnaise sauce’s flavours are much richer and more pronounced than a classic hollandaise.
Ingredients
3 egg yolks
100ml white wine or chicken broth
2 tablespoons tarragon vinegar
2 teaspoons minced shallot
2 teaspoons minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 cup butter
Method
- Cook wine, vinegar and onions in a pan over medium heat for 5-6 minutes until liquid is reduced to about 2 tbsp.
- Blend with yolks then with motor running, slowly add hot melted butter.
- Stir in tarragon and season.
Substitute for Tarragon
The best substitute for tarragon vinegar is white wine vinegar mixed with fresh or dried tarragon. Use 1 cup of white wine, cava or apple cider vinegar combined with 1 tablespoon of fresh tarragon leaves (bruised) or 1 teaspoon of dried tarragon.
Other alternatives include fennel fronds, chervil, or anise seed for a similar licorice taste.
How to Make Tarragon Vinegar
To make tarragon vinegar, pack 1/2 cup of fresh, bruised tarragon sprigs into a sterilized glass jar, pour over 2 cups of heated white wine vinegar, and seal.
Store in a cool, dark place for 1–2 weeks, then strain the herbs, optionally adding fresh sprigs to the final bottle.