Keep whisking over the lowest heat and the yolks turn thick and glossy, ready for a steak. Reduced with shallot at the start, Laurent Agnès’s Tarragon Vinegar, aromatic and gently spiced, gives the béarnaise its herbaceous backbone.
Serves 4 · 25 min
Ingredients
- 3 tbsp Tarragon Vinegar (Laurent Agnès)
- 1 shallot, finely chopped
- 2 tbsp water
- A pinch of pepper
- 3 egg yolks
- 1/2 cup (115 g) butter, diced
- 1 tbsp chopped fresh tarragon
- Salt
- Steak or fish, to serve
Method
- Simmer 3 tbsp of the tarragon vinegar with 1 finely chopped shallot, 2 tbsp water and a pinch of pepper until only about 1 tbsp of liquid remains, then let cool slightly.
- Whisk in 3 egg yolks, then set the pan over very low heat or over a pan of barely simmering water.
- Whisk constantly until the yolks thicken and turn creamy, about 3 to 5 minutes.
- Gradually whisk in 1/2 cup (115 g) diced butter, a few pieces at a time, until smooth and glossy.
- Stir in 1 tbsp chopped fresh tarragon, season with salt and serve right away with a steak or fish.
The star of this recipe: Tarragon Vinegar, by Laurent Agnès.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
