Introduction
Add a kick to your classic Béarnaise sauce with a spicy twist! This variation combines the creamy, herbaceous flavor of traditional Béarnaise with a hint of heat that pairs beautifully with grilled meats, especially on the Arteflame grill.
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)
- 1/4 teaspoon cayenne pepper or 1 fresh red chili pepper, minced (adjust to taste)
- 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
- On the Arteflame grill's outer edges, where heat is moderate, place a small heatproof saucepan with the white wine vinegar, dry white wine, minced shallots, cayenne pepper (or fresh chili pepper), and half of the chopped tarragon.
- Allow the mixture to simmer gently, reducing down to about 2–3 tablespoons over 5–7 minutes.
- Once reduced, remove from heat, strain out the solids for a smooth sauce, and set aside to cool slightly.
Step 2: Whisk the Egg Yolks
- Place a heat-safe bowl on the Arteflame flat cooktop in a cooler area. Add the egg yolks and start whisking.
- Gradually add the cooled reduction to the egg yolks, whisking continuously until the mixture becomes creamy and slightly thickened, about 3–5 minutes.
Step 3: Emulsify the Butter
- Slowly pour the warm melted butter into the egg mixture, whisking constantly to create a smooth, thickened sauce.
- Continue to whisk until fully emulsified, adjusting the thickness to your preference.
Step 4: Final Touches
- Stir in the remaining fresh tarragon, season with salt and black pepper, and taste. If you prefer extra heat, add a touch more cayenne or freshly minced chili.
- Garnish with additional fresh tarragon and chervil or parsley for color and serve warm.
Serving Suggestions
Serve the Spicy Béarnaise with a freshly grilled steak from the Arteflame grill, and let the creamy, spiced sauce elevate each bite. It’s also fantastic drizzled over grilled asparagus, artichokes, or even on seared chicken breasts for added flavor.
Tips
- Control the Heat: For a milder kick, use less cayenne or opt for a milder chili variety.
- Emulsifying Trick: Use butter that's warm but not too hot to help achieve a smooth, creamy consistency.
- Doneness Check: For optimal results with meats, remember to pull them from the grill at 15°F below your target temperature.
Variations
- Smoky Spicy Béarnaise: Add a pinch of smoked paprika along with cayenne for a subtle, smoky flavor.
- Garlic Chili Béarnaise: Add roasted garlic to the reduction and increase the chili for a garlic-forward, spicy sauce.
- Lemon-Pepper Béarnaise: Add a squeeze of lemon juice and black pepper for a zesty, spicy twist.
- Serrano Pepper Béarnaise: Substitute cayenne with minced serrano pepper for a bright, fresh heat.
- Herbed Jalapeño Béarnaise: Add finely minced jalapeño and a hint of fresh basil for a unique spicy-herbal blend.
Best Pairings
- Grilled Ribeye or Sirloin Steak: The bold flavors of ribeye match well with the spicy, creamy sauce.
- Charred Shrimp Skewers: Try drizzling over shrimp skewers for a surprising, delicious combo.
- Grilled Portobello Mushrooms: A perfect choice for vegetarians, adding a savory depth to the mushrooms.
