RECIPE: BÉARNAISE SAUCE Culinary School in Paris

How to make a Béarnaise sauce! This rich, buttery French sauce is surprisingly easy to make and instantly elevates a meal at home (especially steak night)! Save this recipe and let me know if any questions ❤️  Béarnaise sauce is incredibly versatile and pairs beautifully with steak, roasted vegetables, grilled salmon, or crispy roasted potatoes! Ingredients:  - 1 shallot, thinly sliced (doesn't need to be perfect) - 2–3 sprigs fresh tarragon (reserve the stems for the reduction and finely chop the leaves for the finish) - 2–3 sprigs fresh chervil (reserve the stems for the reduction and finely chop the leaves for the finish. Substitute flat-leaf parsley if chervil isn't available.) - Handful of whole black peppercorns - 1/3 cup white wine vinegar - 2/3 cup dry white wine - 1 large egg yolk, lightly beaten - About 2 sticks unsalted butter, clarified and melted  - Pinch of salt, plus more to taste - Freshly ground black pepper Instructions: - Clarify the Butter: In a small saucepan over low heat, melt the butter. As it melts, skim off the white milk solids that rise to the surface. Set aside. Removing the milk solids raises the butter's smoke point and creates a smoother, more stable sauce.  - Build the reduction: In a small saucepan over medium heat, add a small amount of neutral oil. Add the sliced shallot, tarragon stems, chervil stems, and whole black peppercorns. Cook until the shallots soften and become translucent.   - Add the white wine vinegar and dry white wine. Simmer until the liquid has reduced down. - Strain: Strain the reduction through a fine-mesh sieve, pressing gently on the solids to extract the liquid. Return the strained reduction to the saucepan. - Add the Egg Yolk: Beat the egg yolk in a separate bowl. Reduce the heat to very low (or briefly remove the pan from the heat as needed). Add the beaten egg yolk and whisk constantly until smooth. Add a pinch of salt and continue whisking until the mixture becomes pale, thick, and almost mousse-like. Be careful not to let the eggs scramble.  - Emulsify: Slowly drizzle in the warm clarified butter while whisking continuously until the sauce becomes thick, glossy, and fully emulsified. It should take on a rich yellow color  - Finish the Sauce: Stir in the finely chopped tarragon and chervil (or flat-leaf parsley), along with freshly ground black pepper. Taste and adjust the seasoning as needed.  - Serve: Serve immediately over steak or roasted vegetables Enjoy! #culinaryschool #sauce #chef #Recipe #cooking