Kerry's Bearnaise Sauce
Kerry Simon, executive chef at Jean-Georges; Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often served as an accompaniment to steak. Because of its acidic ingredients, bearnaise sauce cannot be cooked.
- Yield: Makes about 1 cup
- 2 shallots, finely chopped
- 1/2 cup white wine
- 1/2 cup champagne vinegar
- 4 1/2 teaspoons chopped fresh tarragon
- Salt and freshly ground pepper
- 4 large egg yolks
- 2 tablespoons water
- 2 sticks cold unsalted butter, cut into small pieces
- 1 1/2 teaspoons chopped fresh chervil
Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool.
In another saucepan, beat egg yolks with 2 tablespoons water over low heat until they become thick and foamy, 2 to 3 minutes. Add butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume.
Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine.