Bearnaise Sauce Recipe | The Recipe Critic

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A creamy French steak sauce that you simply’ll wish to placed on all the pieces! Bearnaise sauce is a tasty variation of hollandaise, infused with shallot, tarragon, and lemon!

A do-it-yourself sauce can take any meal from good to nice. A number of extra recipes to strive: hollandaise sauce, bechamel sauce, and white sauce!

Bearnaise sauce in a bowl, being scooped up with a wooden spoon.

Béarnaise Sauce Recipe

Béarnaise sauce is like an upgraded model of hollandaise sauce, including a punch of tangy and herby flavors. The combination of shallots, tarragon, and white wine vinegar provides it some additional oomph. To make it, you rigorously soften the butter, combine in these tasty seasonings, then whisk it up with egg yolks till it’s all clean and creamy. Drizzle it over your grilled steak or rooster, and belief me, it’s a game-changer. Even seafood like lobster or salmon will get a tasty improve with this sauce! It’s so creamy and flavorful.

This sauce isn’t only for the primary course – it’s the most effective addition to any dish. Whether or not you’re spicing up your eggs Benedict, or including additional taste to roasted veggies, bearnaise is the best way to go. It’s a little bit pot of magic that turns bizarre meals into gourmand goodness.

Elements in Bearnaise Sauce

Bearnaise sauce makes use of a whole lot of easy components, which is without doubt one of the issues that makes it so nice! The important thing right here is ensuring you add recent shallots, herbs, and a splash of white wine to make the flavour pop. Discover actual measurements within the recipe card beneath.

  • Unsalted Butter: Butter makes the sauce wealthy and scrumptious. I used unsalted butter since we add salt individually, however it’s also possible to use salted butter and simply omit the additional salt.
  • Shallots: Shallots add a gentle, barely candy onion taste.
  • White Wine Vinegar: This provides a little bit tanginess and a pleasant bitter contact to stability the richness of the sauce.
  • White Wine: For an additional vivid, fruity taste. Any dry white wine will work.
  • Contemporary Tarragon: Tarragon is a particular herb that provides a novel, barely candy and natural style to the sauce, making it stand out.
  • Peppercorns: Peppercorns convey a little bit of spiciness, including additional taste to the sauce.
  • Lemon Peel: Lemon peel provides a recent, citrusy style that makes the sauce zesty and vivid.
  • Egg Yolks: Egg yolks assist maintain the sauce collectively and make it creamy.
  • Salt: Salt makes all of the flavors pop and enhances the style in keeping with what you want.

The way to Make It

Bearnaise sauce is usually a little tough to get simply proper, however so long as you observe every step rigorously yours will end up completely! I’ve damaged this recipe up into 2 important components. Clarifying the butter, and making ready the remainder of the sauce.

Make clear Your Butter

  1. Soften Butter: Add the butter to a small saucepan and switch the warmth as little as you’ll be able to. It will soften the butter so slowly that the milk solids sink to the underside and the fats will rise to the highest.
  2. Clarified Butter: After 10 minutes or so the butter will probably be utterly melted. Then flip off the warmth and thoroughly pour the fats right into a separate container. Use a spoon to rigorously spoon off the final little bit of fats. Discard the remaining liquid. You now have clarified butter. Put aside till wanted.

Put together the Sauce

  1. Cook dinner Shallots and Herbs: In one other small saucepan, add the shallots, white wine vinegar, white wine, 1 tablespoon of chopped tarragon, peppercorns, and lemon peel. Warmth over medium till simmering, after which flip to low and prepare dinner till decreased by half.
  2. Pressure: Use a positive mesh sieve to pressure out the solids, utilizing the again of a rubber spatula to press out all of the liquid. Discard the solids.
  3. Simmer: Carry a medium-sized pot with 1-½ inches of water to a simmer over medium warmth.
  4. Put together Eggs: Add the egg yolks and decreased liquid to a glass bowl giant sufficient to take a seat on prime of the pot of water with out the underside of the bowl touching the water. Place the bowl on the pot and whisk the egg yolks vigorously till they’ve thickened to a pale foam.
  5. Add Butter: Take away from the warmth and slowly add the clarified butter, whereas persevering with to whisk vigorously. I like to position a humid towel or silicone pot holder below the bowl to assist maintain it in place whereas I do that.
  6. Whisk: The bearnaise sauce will thicken as you whisk. If it turns into too thick, you’ll be able to add a tablespoon or two of the new simmering water. You’ll want to whisk it as you add the water to keep away from scrambling the eggs.
  7. Add Seasonings: As soon as all of the butter has been integrated, add the remaining tablespoon of tarragon and salt to style. Then serve instantly.
4-photo collage of sauce being prepared.

Ideas and Variations

These are just a few easy methods to make sure your béarnaise sauce seems simply the best way you prefer it.

  • Regulate the Consistency: For those who like a chunky sauce, you’ll be able to skip the step the place you pressure the solids from the white wine vinegar discount (though you’ll want to select the peppercorns, which might be tedious.)
  • Making the Sauce With out Wine: No white wine? Exchange it with extra white wine vinegar!
  • Contemporary Herbs: Tarragon is conventional, however in a pinch recent basil will work for the same taste profile.
  • Make it In a Blender! This isn’t the normal strategy to make bearnaise sauce, however it works properly and takes lots much less whisking energy. After you’ve got made your clarified butter and white wine vinegar discount, add the egg yolks, decreased liquid, and an enormous pinch of salt to a blender. Mix for 30 seconds earlier than slowly pouring the clarified butter in whereas the blender remains to be going. Style and regulate the salt in keeping with your liking. Stir within the chopped tarragon and serve.

Bearnaise sauce in a glass bowl, being whisked together.

How Lengthy Does Bearnaise Sauce Final?

Bearnaise is finest served shortly after it has been made. If you should make it prematurely, retailer it within the fridge in an hermetic container for as much as 2 days.

Reheat your bearnaise sauce very gently by both microwaving it in 10-second intervals till it’s warmed and runny, or warming it in a glass bowl over a pot of simmering water. Whisk constantly till warmed and thinned down. With both methodology, watch out to not warmth it too shortly or too lengthy in any other case the sauce can cut up or the eggs can scramble.

Pouring sauce over sliced steak.

Extra Do-it-yourself Sauce Recipes

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  • Add the butter to a small saucepan and switch the warmth as little as you’ll be able to. It will soften the butter so slowly that the milk solids sink to the underside and the fats will rise to the highest.

  • After 10 minutes or so the butter will probably be utterly melted. Flip off the warmth and thoroughly pour the fats right into a separate container. Use a spoon to rigorously spoon off the final little bit of fats. Discard the remaining liquid. You now have clarified butter. Put aside till wanted.

  • In one other small saucepan, add the shallots, white wine vinegar, white wine, 1 tablespoon of chopped tarragon, peppercorns, and lemon peel. Warmth over medium till simmering, after which flip to low and prepare dinner till decreased by half.

  • Use a positive mesh sieve to pressure out the solids, utilizing the again of a rubber spatula to press out all of the liquid. Discard the solids.

  • Carry a medium-sized pot with 1-½ inches of water to a simmer over medium warmth.

  • Add the egg yolks and decreased liquid to a glass bowl giant sufficient to take a seat on prime of the pot of water with out the underside of the bowl touching the water. Place the bowl on the pot and whisk the egg yolks vigorously till they’ve thickened to a pale foam.

  • Take away from the warmth and slowly add the clarified butter, whereas persevering with to whisk vigorously. I like to position a humid towel or silicone pot holder below the bowl to assist maintain it in place whereas I do that.

  • The sauce will thicken as you whisk. If it turns into too thick, you’ll be able to add a tablespoon or two of the new simmering water. You’ll want to whisk it as you add the water to keep away from scrambling the eggs.

  • As soon as all of the butter has been integrated, add the remaining tablespoon of tarragon and salt to style. Serve instantly.

Energy: 484kcalCarbohydrates: 6gProtein: 4gFats: 50gSaturated Fats: 31gPolyunsaturated Fats: 2gMonounsaturated Fats: 14gTrans Fats: 2gLdl cholesterol: 268mgSodium: 18mgPotassium: 215mgFiber: 1gSugar: 2gVitamin A: 1764IUVitamin C: 3mgCalcium: 82mgIron: 2mg

Vitamin data is routinely calculated, so ought to solely be used as an approximation.


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