Classic Béarnaise Sauce

Thermomix recipe: Classic Béarnaise Sauce. Ready in 25 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g shallots, peeled and quartered
• 15 g fresh tarragon, leaves picked and stems reserved
• 50 g white wine vinegar
• 50 g dry white wine (or water)
• 5 black peppercorns
• 3 large egg yolks
• 200 g unsalted butter, melted and kept warm
• 1/2 tsp salt
• Pinch of cayenne pepper (optional)

Instructions

1. Add shallots and tarragon stems to the mixing bowl. Chop 3 sec / Speed 5.
2. Add white wine vinegar, dry white wine, and black peppercorns to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation. Cook 8 min / 95°C / Speed 1 (Reverse).
3. Strain the reduction through a fine-mesh sieve into a small bowl, discarding the solids. Set aside to cool slightly.
4. Clean and dry the mixing bowl thoroughly. Insert the butterfly whisk.
5. Add egg yolks, the strained reduction, salt, and cayenne pepper (if using) to the bowl. Cook 3 min / 70°C / Speed 3.
6. With the motor running at Speed 3, slowly pour the warm melted butter onto the mixing bowl lid, allowing it to drizzle gradually into the bowl and emulsify with the egg mixture. This should take about 2-3 minutes.
7. Remove the butterfly whisk. Add the reserved fresh tarragon leaves. Stir gently 10 sec / Speed 1 (Reverse) to combine.
8. Serve immediately with grilled meat, fish, or vegetables.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.