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Bearnaise Sauce
25min
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
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Prepare ingredients
Finely chop shallots and tarragon. Separate egg yolks from whites.
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.
Strain reduction
Strain the reduction into a heatproof bowl, discarding solids. Let cool slightly.
Prepare double boiler
Fill a medium saucepan with about an inch of water and bring to a simmer.
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.
Add butter
Remove from heat. Slowly whisk in melted butter, a tablespoon at a time, until sauce is thick and smooth.
Season sauce
Squeeze lemon juice into the sauce. Add salt and cayenne pepper. Stir in remaining chopped tarragon.
Adjust consistency
If sauce is too thick, whisk in a few drops of warm water.
Keep warm
Keep sauce warm by placing the bowl in warm (not hot) water until ready to serve.
Serve
Serve immediately over steak, fish, or vegetables.
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