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/ Food & Wine Pairings, Wine / By

Classic French Bearnaise

Prep time 5 min

Cook time 45 min

Serves 6-8 people

Rich, creamy, and decadent

Suggested Pairing: 2014 Matthiasson Red Wine

A true Bordeaux-style blend, heavy on Merlot and Cabernet Sauvignon, is perfect to tame the richness of the bearnaise. Firm tannins and acid cleanse your palate with each sip.

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Ingredients

  • 1.5 tbsp champagne vinegar

  • 1 medium shallot

  • 3 egg yolks

  • 3/4 cup unsalted butter

  • 4 tbsp water

  • 1.5 tbsp lemon juice

  • 1 tsp salt

  • 3 tbsp chopped fresh tarragon or 2 tbsp dried tarragon

Equipment

  • blender

  • souse vide circulator (optional, but helpful)

  • plastic Ziploc bags

  • Thermos (optional, but helpful)

Stovetop Method

Step 1

Combine shallots, champagne vinegar, and lemon juice in a small pot. Over low heat, reduce by half. Strain out the shallots and reserve the vinegar and lemon juice reduction.

Step 2

Combine all ingredients except the butter and tarragon into a blender. Melt the butter in a separate pot and keep warm, being careful not to let the butter simmer or boil. Blend the other ingredients until the yolks are light in color, the mixture is slightly frothy, and the blender is warm to the touch. While on medium-low speed add the warm melted butter in a slow stream until fully incorporated.

Step 3

If using dry tarragon, soak in warm water for at least 5 minutes. If using fresh tarragon, chop finely and cover with a damp paper towel to preserve freshness. Mix in the tarragon but do not blend. Pour into a thermos or insulated container to keep warm until serving.

Sous Vide Method

Step 1

Combine shallots, champagne vinegar, and lemon juice in a small pot. Over low heat, reduce by half. Strain out the shallots and reserve the vinegar and lemon juice reduction.

Step 2

Combine all ingredients except for the tarragon into a ziploc bag. Preheat the circulator to 148° F in a pot of water. Lower the bag into the pot and cook at 148° F for 1-2 hours.

Step 3

If using dry tarragon, soak in warm water for at least 5 minutes. If using fresh tarragon, chop finely and cover with a damp paper towel to preserve freshness. Pour all contents of the ziploc bag into a blender and blend until smooth. Mix in the tarragon but do not blend. Pour into a thermos if serving later or pour into a warm bowl if serving right away.

Slice up some herb-crusted prime rib, spoon over your finished sauce, and open up a bottle of 2014 Matthiasson red wine!

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