Béarnaise Sauce with Sautéed Shallots
From ChefsSelectionShallots.com
This sauce takes the classic Béarnaise and pumps up the shallots. Delicious on steak, fish, vegetables, and of course, eggs!
Serves 4-6 • Prep: 10 min • Cook: 25 min
Ingredients
2 large Chef’s Selection™ Professional Cooking Shallots, 1 tablespoon minced for sauce, the rest sliced into 1/8” rings to sautée.
For the sautéed shallots:
1 tablespoon olive oil
1/4 teaspoon sugar
pinch of salt
For the sauce:
1/4 cup red wine vinegar
1/4 cup white vermouth
1/2 teaspoon dried tarragon
1/4 teaspoon fresh-ground black pepper
3 large egg yolks
1/4 cup water
4 tablespoons butter, cold, separated into two 2-tablespoon portions
4 tablespoons butter (1/2 stick), melted
Directions
Sautéed shallots
1. Heat olive oil in medium skillet over medium heat. Add sliced shallots. Sprinkle with sugar and salt. Cook, stirring occasionally, until shallots begin to brown evenly. Turn heat to low and continue to cook until soft, about 8-10 minutes. Set skillet aside.
Sauce
2. In a medium saucepan, combine the minced shallot, vinegar, vermouth, tarragon, salt and pepper. Bring to a boil and reduce until about 2 tablespoons remain. Strain solids, reserving the liquid.
3. In a medium saucepan, whisk together the egg yolks and water. Cook over medium-low heat, whisking vigorously for about a minute, until they are pale yellow and just starting to thicken. Add 2 of the tablespoons of cold butter and continue to stir. Add the vinegar mixture and continue to stir until the mixture has thickened and you can see the bottom of the pan as you stir. Remove from heat and stir in the other 2 tablepoons of cold butter.
4. Scrape the mixture into a blender. With blender on low speed, and center top cover removed, add melted butter in a thin stream. Blend until smooth and slightly thickened. If sauce seems too thin, return to saucepan over medium-low heat, and whisk a bit more.
5. Add the sautéed shallots, stir to combine, and serve.
© Copyright 2022 David Butz