I have never made Bearnaise sauce before and so I looked to the true experts in French cooking, Julia Child & Jacques Pepin. I watched a video on Martha Stewart’s website (click the link for the video) of her being instructed by the two chefs on how to make a perfect Bearnaise sauce. It looked pretty straightforward but I’ve heard it can be difficult not to “cook” the eggs as you warm and whip them over the stovetop. I decided to stretch my wings and try this new endeavor into French sauces.

Reducing the shallot vinegar ©EverydayCookingAdventures 2013

The first part was quite easy. I just reduced the flavored vinegar over about 8 minutes and then poured it through a fine mesh sieve into my measuring cup. I then discarded the shallot/tarragon and rinsed out my saucepan. I continuously took the saucepan off the heat while adding the butter by the tablespoonfuls and then returned it to a very low heat while constantly whipping. I took it on and off the heat the whole time and then took it completely off the heat and let it thicken and cool a little for another 3-4 minutes before pouring the thickened mixture over our steaks. I served it over Williams-Sonoma’s Bacon-Wrapped Filet Mignon recipe (See link for that recipe).

All done! ©EverydayCookingAdventures 2013

I cannot even describe the heaven that was these bacon-wrapped filets lathered in buttery Bearnaise sauce. What an extravagant meal! You barely need anything else served with it but I roasted some potatoes and baby carrots in the oven at 425ºF for 30 minutes and sprinkled them with parsley. Really, a nice salad would have been the only accompaniment needed because the steak and sauce was so rich and delicious. I hope you indulge in this delightful meal on a special occasion of your own. Here’s my steak with Bearnaise sauce: #juliachild #bearnaise

©EverydayCookingAdventures 2013

Sauce Bearnaise

Recipe By: Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf
Yield : 1½ cups

Ingredients
¼ cup wine vinegar
¼ cup dry white wine or dry white vermouth
1 Tbsp minced shallots or green onions
1 Tbsp minced fresh tarragon or ½ Tbsp dried tarragon
1/8 tsp pepper
Pinch of salt
3 egg yolks
2 Tbsp cold butter
1/2 to 2/3 cup melted butter
2 Tbsp fresh minced tarragon or parsley

Directions
1. Boil the vinegar, wine, shallots, herbs, and seasonings over moderate heat until the liquid has reduced to 2 tablespoons. Let it cool.

2. Then proceed as though making a hollandaise. Beat the egg yolks until thick in a small saucepan. Strain in the vinegar mixture and beat.

3. Add 1 tablespoon of cold butter and thicken the egg yolks over low heat. Beat in the other tablespoon of cold butter, then the melted butter by droplets. Correct seasoning, and beat in the tarragon or parsley.

TIP: So that the egg yolks will thicken into a smooth cream, they must be heated slowly and gradually. Too sudden heat will make them granular. Overcooking scrambles them. You may beat them over hot water or over low heat; it makes no difference as long as the process is slow and gentle.