The World’s Easiest Bearnaise Sauce
The classic Bearnaise requires a lot of cookware and perfect technique to succeed. With temperature control it’s easy to succeed every time. No need for a water bath or other hassle – all you need is a saucepan and a whisk.
This is an easier “cheat” version of the classic Bearnaise sauce. Normally you would clarify your butter before adding it to the sauce, but in this version, you can skip that step. This also means you only need one saucepan, so there’s less washing up! By using un-clarified butter, the flavour-profile does change slightly, as you retain all the milk proteins from the butter.
2 tbsp. Bearnaise extract (storebought or homemade)
Salt to taste
200 gram Butter
2 pcs. Egg yolk
2 tbsp. Tarragon , chopped (fresh or dried)
1 tbsp. Chervil, chopped (may be omitted)
Start the sauce
Add the egg yolks
If you prefer a thicker sauce, add 3 egg yolks instead of 2.
If your sauce becomes too thick, you can add a few drops of water. Be careful not to add to much, or it will separate.