Bearnaise Sauce Recipe

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don’t need the clarified butter many recipes call for — a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce’s richness improves virtually everything it touches.

Béarnaise Sauce – Fast, easy, foolproof method

Recipe video above. The nice thing about this Béarnaise Sauce? It’s so fast, you can make it while the steak is resting. No one will know you didn’t whisk it by hand. And you know it will work every single time – because it’s foolproof. Not even the most seasoned chefs can say that about hand-whisking!Serve over steak or pan seared salmon for a fine dining restaurant experience at home.Makes enough to (very) generously sauce 3 large steaks, or 4 sensible portions.

Prep: 10min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 363 kcal, Carbohydrate 3 g, Protein 3 g, Fat 38 g, Saturated Fat 23 g, Trans Fat 1 g, Cholesterol 238 mg, Sodium 159 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 1/2 tbsp white wine (, dry, not too fruity, sweet or woody (Note 1))
• 1 1/2 tbsp white wine vinegar ((Note 2))
• 1/4 tsp black pepper (, coarsely crushed)
• 1 eschallot ((small), peeled and finely sliced (Note 3))
• 2 sprigs tarragon ((Note 6))
• 3 egg yolks (, at room temperature (Note 4))
• 1/4 tsp salt (, kosher/cooking salt)
• 225g / 16 tbsp unsalted butter (, cut into 1cm / 1″ cubes – 2 US sticks (Note 5))
• 1/2 tbsp tarragon leaves (, finely chopped (Note 6))
• 1/2 tbsp chervil (, finely chopped (Note 6))

Instruction:

1. Strain, pressing to extract as much liquid as possible. You should have around 1 tbsp of liquid. Cool 5 minutes before use.
2. Alternative: Just melt 175g / 3/4 cup ghee, which is the same thing as clarified butter.
3. Using: Use immediately, or keep warm until required. I use a thermos – a good one will keep it warm for at least 1 hour. Use warm or at room temperature. See note for storing and reheating.

Béarnaise Sauce (Easy & No-Fail)

A drizzle of this easy béarnaise sauce instantly elevates any dish — especially steak! Watch the video above to see how this sauce comes together.

Prep: 10min

Total: 15min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 275 kcal, Carbohydrate 3 g, Protein 3 g, Fat 27 g, Saturated Fat 16 g, Trans Fat 1 g, Cholesterol 207 mg, Sodium 339 mg, Fiber 0.4 g, Sugar 1 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• ¼ cup dry white wine
• ¼ cup white wine vinegar
• 1 small shallot (peeled and thinly sliced)
• 1 tablespoon tarragon leaves
• 3 egg yolks
• 1 teaspoon lemon juice
• ¼ teaspoon kosher salt
• ½ cup unsalted butter or ghee (melted and hot (add more for a thinner consistency))
• 2 teaspoons finely chopped tarragon leaves

Instruction:

1. Make the infused vinegar. Add the wine, vinegar, shallot, and tarragon to a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer, until the liquid has reduced to about 1½ tablespoons (about 5 to 7 minutes).
2. Strain it through a fine-mesh sieve, using the back of a spoon to extract as much flavor as possible into the liquid. Let it cool for 5 minutes.
3. Melt the butter in a microwave (make sure sure the cup or bowl is covered as it will splatter) for about 1 minute, until it’s hot. Alternatively, you could heat it on the stove.
4. In a high-powered blender, add the egg yolks, infused vinegar, lemon juice, and salt. Blend for 5 seconds until combined.
5. Stream in the butter. With the blender running on medium-high, slowly stream the hot butter through the top lid cap opening and into the mixture until it’s emulsified.
6. Add fresh herbs. Pour the bearnaise sauce into a small bowl, stir in the finely chopped tarragon, and serve while warm.

Bearnaise Sauce (The Best)

Bearnaise Sauce (The Best)

Prep: 10min

Total: 20min

Yield: 375 ml (1 1/2 cups), approximately

Nutrition Facts: calories 120 calories

Ingredients:

• 1/4 cup (60 ml) white wine vinegar
• 1/2 cup (125 ml) white wine
• 2 shallots, chopped
• 1 sprig fresh tarragon
• 4 egg yolks
• 3/4 cup (180 ml) butter, melted and cooled
• 1 tablespoon (15 ml) chopped fresh tarragon
• Salt and pepper

Instruction:

1. Remove from the double boiler. Off the heat, drizzle in the butter, whisking constantly. Add the chopped tarragon. Adjust the seasoning. If the sauce seems too thick, whisk in a little hot water. Keep at room temperature and just before serving, place back on the double boiler, whisking for just a few seconds, to warm it up.

Béarnaise Sauce

Béarnaise sauce and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or roast fish.

Yield: Makes about 1 cup

Ingredients:

• 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into ½” cubes
• 3 tablespoons minced shallots
• Kosher salt and freshly ground black pepper
• 2 tablespoons Champagne vinegar or white wine vinegar
• 2 large egg yolks
• 1 tablespoon (or more) fresh lemon juice
• 1 tablespoon finely chopped fresh tarragon

Instruction:

1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
2. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
3. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

Béarnaise Sauce Recipe – How to Make the Best Béarnaise

FAQ

What is the difference between hollandaise and Béarnaise sauce?

What do you use Béarnaise sauce with?

1. Sous Vide Filet Mignon.
2. Sheet Pan Salmon.
3. Easy Roasted Chicken.
4. Broiled Lamb Chops.
5. Deviled Eggs or Eggs Benedict.

What Flavour is Béarnaise sauce?

What is the base of béarnaise?

What is the thickening agent for Béarnaise sauce?

What is béarnaise vs hollandaise vs mayonnaise?