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
- 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.
- 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.
- 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
- 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.
- 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
- Slowly pour in the warm melted butter while continuing to whisk constantly. This step emulsifies the sauce, creating a creamy texture.
- Continue to whisk until the sauce reaches a thick, smooth consistency.
Step 4: Season and Serve
- Stir in the remaining fresh tarragon and season with salt and freshly ground black pepper to taste.
- 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
- Chive Béarnaise: Replace tarragon with finely chopped chives for a lighter, oniony twist.
- Spicy Béarnaise: Add a dash of cayenne pepper or a bit of horseradish for a kick.
- Citrus Béarnaise: Substitute a splash of lemon juice in place of some of the vinegar for a bright citrus note.
- Garlic Béarnaise: Add roasted garlic to the reduction for a sweet, savory depth.
- 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.
