Bearnaise demi-glace

Time 30 minutes
Yields Makes 1 1/2 cups
Bearnaise demi-glace

Combine the shallots, peppercorns, dried tarragon and vinegar. Reduce until almost all the liquid is gone, about 3 to 5 minutes.


Add the wine and water to the reduction; strain.


Combine the strained reduction and the egg yolks in a stainless steel bowl. Whisk the mixture in the bowl placed over a pan of hot water until the yolks are warm. To prevent overcooking, keep the bowl from touching the hot water.


Drizzle the clarified butter in a thin stream into the yolk mixture, whipping constantly. Add the chopped tarragon and chervil to complete the bearnaise.


Whisk the bearnaise into the demi-glace. Adjust the seasoning. Serve immediately.

From executive chef Terry Sheehan at the Ahwahnee hotel. Make this sauce just before you serve it.

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