Julia Child may be a bit miffed with the tools used to create her Bearnaise Sauce to go with our holiday dinner, but It helped reduce the time frame with a lot less effort. This tarragon-infused sauce made the tenderloin really stand out! You could literally place it on everything for an amazing highlight to their flavor. The sauce is not time-consuming to make with the help of the immersion blender or a food processor. Julia, I think, would be impressed.
In one tablespoon of butter, slightly saute the finely diced shallots. Add in the white wine/champagne vinegar along with the white wine. With pan heated to a medium-low level, stir allowing the reduction process to begin. Reduce heat to low and further reduce for about 5 more minutes or until most of the liquid has evaporated. You should have about a tablespoon of liquid, or a little bit more, remaining.
In a separate pan, melt the remaining butter until foamy. Place it into a glass measuring cup with a spout for pouring.
Place 3 egg YOLKS, along with one tablespoon of fresh lemon juice, into a small mixing bowl. Here, I used a soup crock. Blend with an immersion blender until slightly thickened. If you don’t have an immersion blender, a small food processor would work just as well. Gradually pour the slightly cooled butter into the egg mixture. At this point, it will appear thicker and creamier.
Add in the shallot reduction along with the finely chopped fresh tarragon.
Season with 1/4 teaspoon each of salt and cracked pepper. Adjust the seasoning further to your preference, if desired.
Oh, YUM! This was fabulous on this tenderloin. I even put some on my Red-Skinned Garlic Mashed Potatoes to taste its affect on those. It met with spectacular reviews. Try it on asparagus!
Bearnaise Sauce
Ingredients
- 1 c butter
- 3 T finely diced shallots
- 1/4 c white wine or champagne vinegar
- 1/4 c white wine I used Chardonnay
- 3 large egg YOLKS
- 1 T fresh lemon juice about half of a lemon
- 3 T finely chopped fresh tarragon
- 1/4-1/2 t Kosher salt
- 1/4 t freshly cracked pepper
Instructions
- Slightly saute shallots in 1 tablespoon of the butter.
- Add vinegar and wine on medium-low for 3 minutes. Reduce heat to low and continue to reduce for about 5 more minutes or until most of the liquid has evaporated.
- In a separate pan, melt remaining butter until foamy. Pour into a measuring cup (with a spout) to slightly cool.
- In a small mixing bowl, add the 3 egg YOLKS. Blend with an immersion blender just until lemon juice is incorporated.
- Pour butter into egg/lemon mixture in a little at a time and blend with immersion blender until thick and creamy.
- Blend in the shallot reduction and tarragon followed by the salt and pepper.; adjust taste, if needed. Refrigerate at least an hour before using to allow flavors to meld.
- Spoon sauce on meat or vegetables. Refrigerate leftovers promptly.
Gosh…that looks like a lot of work! Of course, being that amazingly delicious is worth the effort…right? Lol. I wonder if Sanders would like to adopt it as his own….. Bernie’s Sauce?? Sorry, I couldn’t help myself!
Lol