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Gordon Ramsay Bearnaise Sauce Recipe

Gordon Ramsay Bearnaise Sauce Recipe

Do you want to cook like a pro? You must try this Gordon Ramsay Bearnaise Sauce Recipe. This sauce is rich, creamy, and very famous.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine American
Servings 4
Calories 180 kcal

Equipment

  • Small saucepan
  • Heatproof Glass Bowl
  • Whisk
  • Chef's knife.
  • Medium Pot
  • Measuring Spoons

Ingredients
  

  • 2 tbsp SHALLOTS
  • 3 tbsp WHITE WINE VINEGAR
  • 2 tbsp FRESH TARRAGON
  • 1 tsp BLACK PEPPERCORNS
  • 3 large EGG YOLKS
  • 200 g UNSALTED BUTTER
  • 1 tsp LEMON JUICE
  • 1 pinch SALT

Instructions
 

  • Place your chopped shallots and vinegar in the pan. Add the peppercorns and half the tarragon. Simmer until the liquid reduces to one tablespoon.
  • Strain the liquid into a glass bowl. Let it cool down for a minute. Add your egg yolks to the bowl now.
  • Place the bowl over simmering water. Whisk the yolks and vinegar reduction together. The mixture should become thick and pale.
  • Slowly pour in the melted butter. Whisk quickly while you pour the fat. This creates a thick, creamy emulsion.
  • Remove the bowl from the heat. Stir in the remaining fresh tarragon. Add salt and lemon juice to taste.

Notes

  • Use a very low heat for the water.
  • Whisk the eggs until they double in size.
  • Pour the butter in a very thin stream.
  • Keep the sauce warm but never let it boil.
  • Use fresh herbs instead of dried for better taste.
  • If it curdles, add a teaspoon of warm water.
  • Chop shallots as small as possible for smoothness.
Keyword Gordon Ramsay Bearnaise Sauce Recipe