Béarnaise Sauce Recipe

Béarnaise Sauce is a rich, creamy, and flavorful French sauce made with butter, egg yolks, shallots, tarragon, and vinegar. A close cousin of Hollandaise sauce, it’s known for its slightly tangy and herbaceous flavor, making it the perfect accompaniment for steak, fish, eggs, or vegetables. This elegant sauce is surprisingly easy to make and adds a gourmet touch to any dish.

Why You’ll Love This Recipe

• Rich, buttery, and packed with fresh herb flavor
• Perfect for elevating steak, seafood, eggs, or vegetables
• A classic French sauce that’s easy to master at home
• Customizable with additional herbs for a personal touch
• Comes together in just 15 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup white wine vinegar
• ½ cup dry white wine (optional, for extra depth)
• 2 tablespoons finely minced shallots
• 2 tablespoons fresh tarragon, chopped (plus extra for garnish)
• 1 tablespoon fresh chervil (optional)
• 3 large egg yolks
• 1 cup unsalted butter, melted and kept warm
• Salt and black pepper, to taste
• 1 teaspoon lemon juice (optional, for extra brightness)

Directions

1. Make the reduction:
   • In a small saucepan, combine the vinegar, white wine, shallots, half of the tarragon, and chervil (if using).
   • Bring to a simmer over medium heat and cook until the mixture reduces by half. Strain and let it cool slightly.
2. Whisk the egg yolks:
   • In a heatproof bowl, whisk the egg yolks with the cooled reduction until the mixture becomes pale and thick.
3. Cook over a double boiler:
   • Place the bowl over a pot of simmering water (double boiler) without letting the bottom touch the water.
   • Whisk constantly until the mixture thickens enough to coat the back of a spoon.
4. Add butter:
   • Slowly drizzle in the melted butter while whisking continuously until the sauce becomes thick and creamy.
5. Finish the sauce:
   • Stir in the remaining tarragon, season with salt, black pepper, and lemon juice if using. Remove from heat and serve immediately.

Servings and Timing

• Servings: 4
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

Variations

• Spicy Béarnaise: Add a pinch of cayenne pepper for subtle heat.
• Citrus Béarnaise: Add orange or lemon zest for a bright citrus twist.
• Herbaceous Béarnaise: Add fresh dill, parsley, or basil for a more herb-forward flavor.
• Vegan Béarnaise: Use vegan butter and a plant-based egg yolk substitute.

Storage/Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Gently reheat over a double boiler while whisking constantly to prevent separation.
• Do not freeze: Freezing will cause the sauce to break and lose its texture.

FAQs

What’s the difference between Béarnaise sauce and Hollandaise sauce?

Béarnaise uses tarragon and vinegar for a more herbaceous, tangy flavor, while Hollandaise is richer and lemon-based.

Can I use dried tarragon instead of fresh?

Yes, but reduce the amount to 1 teaspoon as dried herbs have a more concentrated flavor.

What’s the best dish to serve with Béarnaise sauce?

It pairs perfectly with steak, grilled fish, eggs Benedict, asparagus, or roasted vegetables.

How do I prevent my sauce from curdling?

Cook over low heat and whisk constantly. If the sauce starts to curdle, remove it from heat immediately and whisk in a few drops of cold water.

Can I make Béarnaise sauce in advance?

It’s best served fresh, but you can prepare it up to 2 hours ahead and keep it warm in a thermos or insulated container.

Why did my Béarnaise sauce separate?

Overheating or adding the butter too quickly can cause separation. Whisking constantly and adding butter slowly helps maintain the emulsion.

Can I substitute vinegar with lemon juice?

Yes, but lemon juice will create a slightly different, more citrusy flavor profile.

Is Béarnaise sauce gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I use a blender for this sauce?

Yes, blend the egg yolks and reduction, then slowly drizzle in melted butter while blending until thick and creamy.

How thick should Béarnaise sauce be?

It should be thick enough to coat the back of a spoon but still pourable.

Conclusion

This Béarnaise Sauce is the ultimate accompaniment for elevating any meal with its rich, creamy texture and bold, herbaceous flavor. Perfect for pairing with steak, seafood, or vegetables, it’s a versatile and elegant addition to your cooking repertoire. Master this classic French sauce and impress your guests with restaurant-quality flavors at home!

Print