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A MARIO BATALI RECIPE

Béarnaise Sauce


Ingredients

For the béarnaise

4 egg yolks

1 cup clarified or melted butter

Salt, to taste

Pepper, to taste

2 tablespoons tarragon, chopped

 

For the porcini reduction

Makes 1/2 cup

1 cup white balsamic vinegar

2 tablespoons whole black peppercorns

1 ounce dried porcini mushrooms

 

Directions

For the porcini reduction

Combine white balsamic, peppercorns and dried porcini in a small saucepan and bring to a simmer over medium heat. Continue to simmer until reduced by half. Strain and cool.

 

For the béarnaise

Heat a medium saucepan filled halfway with water over medium-high heat, or prepare a double boiler.

 

In a mixing bowl big enough to sit on top of your saucepan (or in the top piece of a double-boiler), whisk egg yolks and 1 tablespoon porcini reduction until combined.

 

Place bowl over boiling pot of water and drizzle in clarified butter, whisking continuously, until thick and creamy.

 

Remove from heat, add salt and pepper to taste, and mix in chopped tarragon. Serve immediately.

 

 

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