Description
Béarnaise Sauce is a classic French sauce made with clarified butter emulsified in egg yolks and flavored with shallots, fresh tarragon, white wine, and vinegar. This rich, creamy sauce pairs beautifully with grilled meats, vegetables, and fish, adding a delicate herbal tang and velvety texture.
Ingredients
For the Shallot Reduction
- 3 tablespoons finely chopped shallots (from 2 shallots)
- 1 tablespoon finely chopped fresh tarragon leaves (divided)
- ¼ cup white wine vinegar
- ¼ cup dry white wine
For the Sauce
- 12 tablespoons (1½ sticks) unsalted butter
- 3 large egg yolks
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon finely chopped fresh tarragon leaves (remaining, divided from above)
Instructions
- Make the Shallot Reduction: In a small saucepan, combine the chopped shallots, 1 tablespoon of chopped tarragon, white wine vinegar, and white wine. Simmer over medium heat until the liquid reduces to about 1 tablespoon, approximately 4 minutes. Remove from heat and transfer to a small bowl to cool slightly.
- Melt the Butter: Using the same saucepan, melt the unsalted butter over medium heat until it bubbles but does not brown. For easier pouring, transfer the melted butter to a glass measuring cup.
- Blend Egg Yolks and Salt: In a blender, combine the egg yolks and salt, blending for about 10 seconds until smooth.
- Emulsify Butter into Egg Yolks: With the blender running on low speed, gradually pour the hot melted butter in a thin steady stream into the egg yolks. Continue blending until the sauce has thickened and is smooth and creamy.
- Combine and Season: Transfer the béarnaise sauce to a bowl, then stir in the remaining tablespoon of chopped tarragon and the shallot reduction including its liquid. Taste and season with additional salt and freshly ground black pepper as needed.
- Serve or Store: Serve the sauce immediately or transfer to a bowl and keep warm for up to 2 hours before serving.
Notes
- The sauce should be kept warm but not hot, as overheating can cause the eggs to curdle.
- For best flavor, use fresh tarragon and high-quality unsalted butter.
- Béarnaise sauce is ideal for steak, grilled fish, or steamed vegetables.
- If the sauce separates, whisk vigorously or blend again to re-emulsify.
- Can be made ahead and gently reheated in a warm water bath before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: French
