Name: Bearnaise Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes about 1 cup of sauce
Cuisine: French
Ingredients: Egg yolks; Tarragon; Shallots; Vinegar; Butter; Salt; Pepper; Lemon; Chervil; Chives

Bearnaise Sauce Recipe

Indulge in the rich and velvety flavors of a traditional French sauce with this easy-to-follow Bearnaise Sauce Recipe. This classic sauce is a staple in French cuisine, known for its creamy texture and savory taste that perfectly complements grilled meats, seafood, and vegetables. Made with a luxurious combination of butter, egg yolks, vinegar, and fresh herbs like tarragon, this homemade Bearnaise Sauce will elevate any dish to gourmet status. Whether you’re hosting a dinner party or simply craving a touch of elegance in your meal, this recipe is sure to impress your taste buds and leave you craving for more. Follow along step-by-step and master the art of creating this decadent sauce in your own kitchen.

What is Bearnaise Sauce?

Bearnaise sauce is a classic French sauce made with a delicate blend of egg yolks, butter, white wine vinegar, shallots, tarragon, and peppercorns. It has a rich, creamy texture with a tangy and slightly sweet flavor profile. This sauce is typically served warm over grilled meats, fish, or vegetables to add a decadent touch to the dish. It is a staple in French cuisine and adds a luxurious finish to any meal.

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Video of Bearnaise Sauce

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Servings	Makes about 1 cup of sauce

Bearnaise sauce is a classic French sauce that has been enjoyed for centuries. It originated in the Bearnaise region of France and was first created in the 19th century. This rich and creamy sauce is made with a base of clarified butter, egg yolks, white wine vinegar, shallots, tarragon, and chervil. Its popularity has spread worldwide, becoming a staple in many upscale restaurants and home kitchens alike. The sauce is beloved for its velvety texture, tangy flavor, and versatility in pairing with a variety of dishes, especially steak and seafood. Whether drizzled over a perfectly cooked steak or used as a dipping sauce for crispy fries, Bearnaise sauce adds a touch of elegance to any meal. If you’re looking to recreate this luxurious sauce at home, be sure to check out a delicious Bearnaise Sauce Recipe.

Bearnaise Sauce Ingredients

For a truly exquisite Bearnaise Sauce, fresh and high-quality ingredients are essential. This classic French sauce requires a rich variety of ingredients, including fresh tarragon leaves, shallots, white wine vinegar, egg yolks, and of course, butter. The vibrant flavors of the tarragon leaves and shallots add a depth of freshness to the sauce, while the egg yolks and butter create a velvety smooth texture. When using the best and freshest ingredients, you can elevate your Bearnaise Sauce to a whole new level of culinary delight.

3 egg yolks: used to create a creamy base for the sauce
1 tablespoon of white wine vinegar: adds acidity and flavor to the sauce
1 tablespoon of water: helps to thin out the sauce and achieve the desired consistency
1 shallot, minced: provides a subtle onion flavor to the sauce
1 tablespoon of fresh tarragon, chopped: adds a hint of anise flavor to the sauce
1 tablespoon of fresh chervil, chopped: enhances the herbal notes in the sauce
1 cup of melted butter: adds richness and creaminess to the sauce
Salt and pepper to taste: enhances the overall flavor of the sauce
Lemon juice: adds a bright and tangy flavor to the sauce
Cayenne pepper: adds a subtle heat to the sauce

How to Make Bearnaise Sauce

To prepare Bearnaise Sauce, start by whisking egg yolks and vinegar in a bowl over a double boiler until thickened. Slowly add melted butter, whisking constantly to create a creamy emulsion. Remove from heat and stir in tarragon, shallots, and lemon juice. Strain the sauce to remove any solids, then season with salt and pepper to taste.

Begin by melting 1/2 cup of unsalted butter in a small saucepan over low heat until it is completely melted and hot.
In a separate saucepan, combine 1/4 cup of white wine vinegar, 1/4 cup of dry white wine, 1 tablespoon of minced shallots, 1/2 teaspoon of dried tarragon, and a pinch of salt and pepper.
Bring the vinegar mixture to a simmer over medium heat and cook until it is reduced by half, which should take about 5-7 minutes.
Once the vinegar mixture is reduced, strain it through a fine mesh sieve to remove the shallots and tarragon, leaving behind just the liquid.
In a blender, combine 3 egg yolks and the hot melted butter. Blend on low speed until well combined.
Slowly pour in the reduced vinegar mixture while continuing to blend on low speed until the sauce thickens and emulsifies.
Once the sauce has reached a smooth and creamy consistency, transfer it back to the saucepan and place it over very low heat.
Stir in 1 tablespoon of freshly chopped tarragon and continue to cook, stirring constantly, until the sauce thickens slightly, about 1-2 minutes.
Remove the saucepan from the heat and adjust the seasoning with salt and pepper to taste.
Serve the Bearnaise sauce immediately over grilled steak, roasted vegetables, or poached eggs for a delicious and flavorful finishing touch. Enjoy!

Tips for Making Bearnaise Sauce

When it comes to making Bearnaise sauce, it’s important to keep a few key tips in mind to ensure a creamy, flavorful result. Start by using fresh ingredients, such as tarragon, shallots, and eggs, to enhance the overall taste. Be sure to whisk the ingredients constantly over low heat to prevent curdling and achieve a smooth consistency. Additionally, gradually add the melted butter to the egg mixture to create a velvety texture. Finally, season the sauce with a touch of lemon juice, salt, and pepper to balance the flavors perfectly. By following these tips, you’ll be able to whip up a delicious Bearnaise sauce to accompany your favorite dishes.

Use clarified butter for a smoother and richer Bearnaise sauce. Clarified butter removes milk solids, resulting in a more stable emulsion.
Make sure all ingredients are at room temperature before starting the sauce to prevent curdling.
When whisking in the butter, do so gradually to prevent the sauce from breaking.
Add a splash of white wine vinegar to enhance the tanginess of the sauce.
Strain the finished sauce through a fine mesh sieve to remove any lumps or stray bits of egg.
If the sauce becomes too thick, add a few drops of warm water to thin it out.
Season the sauce with salt and pepper to taste at the end, adjusting as needed.
Store any leftover Bearnaise sauce in an airtight container in the refrigerator for up to 2 days, reheating gently before serving.

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Directions for Making Bearnaise Sauce

To make Bearnaise Sauce, start by melting butter in a small saucepan over low heat. In a separate bowl, whisk together egg yolks, white wine vinegar, and a pinch of salt. Slowly pour the melted butter into the egg yolk mixture while continuing to whisk. Place the saucepan over low heat and cook, stirring constantly, until the sauce thickens. Be careful not to let the sauce curdle. Once it reaches the desired consistency, remove from heat and season with tarragon, chervil, and pepper. Serve warm over steak or vegetables.

Start by finely chopping shallots and tarragon leaves. Set them aside for later use.
In a small saucepan, combine white wine vinegar, white wine, and peppercorns. Bring the mixture to a simmer over medium heat.
Once the liquid has reduced by about half, strain out the peppercorns and discard them.
In a separate bowl, whisk together egg yolks and a splash of water until well combined.
Slowly pour the warm vinegar mixture into the egg yolks, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly.
Gradually whisk in melted butter, a little at a time, until the sauce is smooth and creamy.
Remove the saucepan from the heat and stir in the chopped shallots and tarragon. Season with salt and pepper to taste before serving.

Nutrition Facts of Bearnaise Sauce

Bearnaise Sauce is a rich and flavorful condiment that pairs perfectly with grilled meats, seafood, and vegetables. This homemade version is made with butter, egg yolks, shallots, tarragon, and vinegar, creating a velvety smooth texture and tangy taste. Each serving contains approximately 120 calories, 12g of fat, 1g of protein, and 2g of carbohydrates.

Calories	160
Protein	1g
Fat	17g
Saturated Fat	10g
Cholesterol	115mg
Carbohydrates	1g
Fiber	0g
Sugar	1g
Sodium	180mg

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Conclusion on Bearnaise Sauce Recipe

In conclusion, Bearnaise sauce is a delicious and versatile option for any meal. Its rich, creamy texture and flavorful blend of herbs make it a perfect complement to a variety of dishes, from steak to vegetables to eggs. This classic French sauce adds a touch of elegance and sophistication to any meal and is sure to impress your guests.

Bearnaise sauce is also a great choice for those looking to elevate their cooking skills and try something new in the kitchen. Its simple ingredients and straightforward preparation make it a great starting point for anyone looking to experiment with French cuisine.

Whether drizzled over a perfectly grilled steak, spooned onto roasted asparagus, or used to top eggs benedict, Bearnaise sauce is sure to add a touch of gourmet flair to your dishes. Enjoy the creamy goodness and rich flavor of Bearnaise sauce and take your cooking to the next level.