Béarnaise Sauce: The Elegant Steakhouse Favorite
Béarnaise Sauce is a velvety French classic, packed with tarragon, shallots, and a delicate balance of tangy and buttery richness. It’s the perfect finish for grilled steak, roasted vegetables, or even eggs Benedict when you want something a little extra.
🌿 Ingredients (Serves 4)
- ½ cup white wine vinegar
- ¼ cup dry white wine
- 2 tablespoons finely chopped shallots
- 2 tablespoons chopped fresh tarragon (plus extra for garnish)
- 1 tablespoon chopped fresh chervil (optional)
- 3 large egg yolks
- ½ cup (1 stick) unsalted butter, melted and warm
- Salt and freshly ground black pepper, to taste
- Lemon juice, to taste (optional)
🔥 Instructions
Make the Reduction: In a small saucepan over medium heat, combine vinegar, white wine, shallots, and half the tarragon. Simmer until reduced to about 2 tablespoons of liquid. Strain if desired and let it cool slightly.
Whisk the Yolks: Place egg yolks in a heatproof bowl over a saucepan of gently simmering water (double boiler style). Whisk constantly while gradually adding the reduction. Continue whisking until the mixture thickens and becomes pale.
Drizzle in Butter: Slowly add the warm melted butter while whisking continuously until the sauce is thick and glossy. Don’t stop whisking—it helps prevent curdling.
Finish with Herbs: Stir in the remaining chopped tarragon and chervil. Season with salt, pepper, and a splash of lemon juice if desired.
Serve Immediately: Béarnaise is best served warm and freshly made. Spoon it generously over your favorite dish!
📦 Amazon Must-Haves to Help You Create the Best Béarnaise Sauce
- 🍷 White Wine Vinegar — Bright and balanced, this is the essential acidic backbone of Béarnaise.
- 🥄 Stainless Steel Saucepan — Perfect size and shape for reducing your vinegar and shallot base.
- 🎛️ Double Boiler Insert — Gives you gentle, controlled heat so your egg yolks don’t scramble.
- 🧈 Butter Warmer — Keep your butter at the perfect temp for that smooth drizzle-in finish.
- 🌿 Dried Tarragon — Fresh is best, but this pantry staple works in a pinch!
💡 Helpful Tip: If your sauce gets too thick or starts to separate, just whisk in a teaspoon of warm water to bring it back to silky perfection. Serve Béarnaise over a seared ribeye or salmon fillet for next-level flavor.