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Bearnaise Sauce

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25min

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4 servings

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Béarnaise Sauce is a classic French sauce known for its rich, buttery flavor with a hint of tarragon. This luxurious sauce is perfect for enhancing steaks, fish, or vegetables. Made with a reduction of wine and vinegar, then emulsified with egg yolks and butter, it's a sophisticated addition to any gourmet meal. While it requires some skill to prepare, the result is a velvety smooth sauce that elevates any dish it accompanies.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
0 g
1 g
Allergen Content

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Eggs

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare ingredients

Finely chop shallots and tarragon. Separate egg yolks from whites.

2
Make reduction

In a small saucepan, combine vinegar, wine, shallots, 1 tablespoon tarragon, and peppercorns. Bring to a boil and reduce to about 2 tablespoons of liquid.

3
Strain reduction

Strain the reduction into a heatproof bowl, discarding solids. Let cool slightly.

4
Prepare double boiler

Fill a medium saucepan with about an inch of water and bring to a simmer.

5
Whisk egg yolks

Place the bowl with the reduction over the simmering water. Add egg yolks and whisk constantly until mixture thickens and doubles in volume.

6
Add butter

Remove from heat. Slowly whisk in melted butter, a tablespoon at a time, until sauce is thick and smooth.

7
Season sauce

Squeeze lemon juice into the sauce. Add salt and cayenne pepper. Stir in remaining chopped tarragon.

8
Adjust consistency

If sauce is too thick, whisk in a few drops of warm water.

9
Keep warm

Keep sauce warm by placing the bowl in warm (not hot) water until ready to serve.

10
Serve

Serve immediately over steak, fish, or vegetables.

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