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Béarnaise Sauce

A rich, buttery French sauce made with egg yolks, butter, vinegar, and tarragon that adds a luxurious touch to steak, fish, or vegetables.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the reduction
  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 2 tablespoons shallots, finely chopped
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon black pepper
For the sauce
  • 3 large egg yolks
  • 1 cup unsalted butter, melted
  • 1 tablespoon fresh tarragon, chopped
  • Salt to taste

Method
 

Preparation
  1. In a small saucepan, combine white wine vinegar, white wine, shallots, dried tarragon, and black pepper. Bring to a boil and let simmer until reduced to about 2 tablespoons. Strain and set aside.
  2. In a heatproof bowl, whisk together the egg yolks with the reduction. Place the bowl over a pot of simmering water, stirring constantly until the mixture thickens.
Emulsification
  1. Gradually add melted butter, whisking continuously until smooth and emulsified.
  2. Stir in fresh tarragon and season with salt to taste.
  3. Serve warm over steak.

Notes

Serve Béarnaise warm, not hot. If the sauce cools and thickens, whisk in a teaspoon of warm water to loosen it before serving. Store in the refrigerator for up to 2 days in an airtight container. Reheat gently over low heat or a warm water bath, avoiding boiling.