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Wagyu Hot Dog with Béarnaise Sauce

Jean-Paul Bourgeois

Servings

5 hot dogs

Prep Time

15 minutes

Cook Time

20 minutes

Calories

379

Cuisine

French

Category

Fusion & Global Flavors

This isn’t your average backyard dog. Our American Wagyu Hot Dog gets the gourmet treatment with a drizzle of rich, buttery Béarnaise sauce. Each bite blends the smoky, juicy depth of Wagyu beef with the tangy tarragon finish of the classic French steakhouse sauce — an unexpected pairing that redefines indulgence.

Wagyu Hot Dog with Béarnaise Sauce

Ingredients

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    • ¼ cup white wine vinegar

    • 2 shallots, finely minced

    • 2 tablespoons fresh tarragon, chopped and divided

    • 3 egg yolks

    • 1 teaspoon Dijon mustard

    • 1 tablespoon fresh squeezed lemon juice

    • 1 cup unsalted butter, melted and warm

    • a few dashes of hot sauce, to taste

    • salt and black pepper, to taste

    Directions

    1. In a small saucepan, combine the white wine vinegar, shallots, and 1 tablespoon of tarragon. Simmer over medium heat until the liquid is reduced to about 2 tablespoons. Once reduced remove all ingredients from your pan and rough chop.

    2. Set up a double boiler. Fill a pot with an inch of water and bring to a gentle simmer. Place a heatproof bowl over (but not touching) the water.

    3. In the bowl, whisk together the egg yolks with Dijon mustard, and lemon juice. Do this until the egg yolks turn pale and have been aerated.

    4. Slowly drizzle in the warm melted butter, whisking constantly. Pour it in gradually at first so the sauce emulsifies and thickens. (If it thickens too much, add a few drops of warm water or lemon juice.)

    5. Whisk in the lemon juice, remaining tarragon, a few dashes of hot sauce, and season generously with salt and pepper to taste.

    6. Keep warm (not hot!) until ready to serve. Bearnaise can separate if overheated.