Béarnaise Sauce for Grilled Perfection

Introduction

Béarnaise sauce is a luxurious, creamy, and aromatic sauce with notes of fresh tarragon and shallots. It's the perfect complement to grilled meats, especially a seared steak on the Arteflame grill. The Béarnaise sauce’s creamy texture, paired with the grilled flavor, creates a match made in culinary heaven.

Ingredients

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 small shallots, finely minced
• 1/4 cup fresh tarragon leaves, chopped (plus extra for garnish)
• 3 large egg yolks
• 1/2 cup unsalted butter, melted and kept warm
• Salt and freshly ground black pepper, to taste
• Fresh chervil or parsley, optional for garnish

Instructions

Step 1: Prepare the Reduction

1. In a small saucepan or on the outer edges of the Arteflame grill, combine the white wine vinegar, white wine, minced shallots, and half of the chopped tarragon.
2. Place the saucepan on the grill and allow it to simmer gently, reducing the mixture to about 2–3 tablespoons. This should take about 5–7 minutes.
3. Remove from heat, strain out the shallots (if desired for a smoother sauce), and set the reduction aside to cool slightly.

Step 2: Whisk the Egg Yolks

1. While the reduction cools, place a heat-safe bowl on the flat griddle cooktop, where the heat is moderate, ensuring it doesn’t get too hot. Add the egg yolks to the bowl.
2. Begin whisking the yolks continuously while slowly adding the cooled reduction. This process should result in a creamy and slightly thickened mixture, about 3–5 minutes.

Step 3: Emulsify the Butter

1. Slowly pour in the warm melted butter while continuing to whisk constantly. This step emulsifies the sauce, creating a creamy texture.
2. Continue to whisk until the sauce reaches a thick, smooth consistency.

Step 4: Season and Serve

1. Stir in the remaining fresh tarragon and season with salt and freshly ground black pepper to taste.
2. For a fresh, aromatic touch, garnish with extra tarragon and fresh chervil or parsley if desired.

Serving Tips

Pour the warm Béarnaise sauce over a beautifully seared steak straight off the Arteflame grill, or use it as a dip for grilled vegetables like asparagus or artichokes. Béarnaise sauce can elevate almost any grilled dish to gourmet levels.

Tips

• Heat Management: Keep the bowl with egg yolks on the cooler side of the Arteflame flat top to prevent scrambling the eggs.
• Butter Temperature: Make sure the melted butter is warm, not hot, to achieve a smooth, creamy consistency.
• Fresh Tarragon: Fresh tarragon gives the best flavor. If you’re substituting with dried, use half the amount.

Variations

1. Chive Béarnaise: Replace tarragon with finely chopped chives for a lighter, oniony twist.
2. Spicy Béarnaise: Add a dash of cayenne pepper or a bit of horseradish for a kick.
3. Citrus Béarnaise: Substitute a splash of lemon juice in place of some of the vinegar for a bright citrus note.
4. Garlic Béarnaise: Add roasted garlic to the reduction for a sweet, savory depth.
5. Rosemary-Thyme Béarnaise: Use rosemary and thyme instead of tarragon for an earthy, woodsy flavor.

Best Pairings

• Grilled Ribeye Steak: A classic steak pairing where the creamy Béarnaise sauce balances the steak’s rich flavors.
• Grilled Asparagus: The fresh, green flavor of asparagus with Béarnaise is unbeatable.
• Grilled Lobster Tail: Elevate your seafood game with a dollop of Béarnaise on a lobster tail.