Bearnaise Sauce Recipe
I absolutely love this recipe because it transforms simple ingredients into a rich and velvety sauce that adds a touch of gourmet elegance to any meal. Plus, the delicate balance of tarragon and a hint of lemon gives it that elevated flavor profile that makes me feel like a total chef in my kitchen!
The rich and creamy Béarnaise sauce, a classic complement to steaks and vegetables, is my favorite sauce. I love the combination of white wine vinegar, dry white wine, and shallots that forms Béarnaise’s flavorful base.
I add fresh tarragon and smooth egg yolks, then whisk in melted butter, to finish this sauce that is perfect for any gourmet meal.
Ingredients
White Wine Vinegar:
This provides a tangy flavor and acidity that brightens the sauce.
Dry White Wine:
Contributes depth and elegance with low-intensity fruitiness that is difficult to pin down, lifting the sauce’s perfume to a higher level.
Shallots:
Provides sweetness and a mild onion flavor, enhancing the sauce’s base with aromatic depth.
Fresh Tarragon:
Imparts a flavor like pepper and anise, giving the sauce its herbal character.
Egg Yolks:
Function as an emulsifier, furnishing creaminess and a luxurious texture to the sauce.
Unsalted Butter:
Contributes to the richness and smoothness of the sauce, making it indulgently silky.
Ingredient Quantities
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons shallots, finely chopped
- 1 tablespoon fresh tarragon, chopped
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh lemon juice (optional)
Instructions
1. In a small saucepan, combine the white wine vinegar, dry white wine, shallots, and half the chopped tarragon. Simmer over medium heat.
2. Reduce the combination until only around 2 tablespoons of liquid are left, then pour the combination into a bowl that can withstand heat and strain the mixture, discarding anything solid.
3. Whisk the egg yolks together in the bowl until they are well combined.
4. Put the bowl over a pan containing simmering water, making certain that the bottom doesn’t touch the water. Whisk away at the mixture until it thickens just a little bit.
5. Melted butter, very slowly, whisk in, until the sauce is thick and creamy.
6. Add salt and freshly ground black pepper to taste for seasoning of the sauce.
7. Mix in the other remaining chopped tarragon.
8. If you want, you can add fresh lemon juice to enhance the flavor and make any necessary adjustments to the seasoning.
9. Take the sauce off the heat and whisk it for a few moments to ensure it stays smooth.
10. Present without delay atop your preferred meal, whether it be steak, fish, or something else entirely.
Equipment Needed
1. Small saucepan
2. Heatproof mixing bowl
3. Strainer
4. Whisk
5. Wooden spoon or spatula
6. Measuring cups and spoons
7. Knife
8. Cutting board
9. Saucepan or pot (for simmering water)
10. Ladle or spoon (for pouring melted butter)
FAQ
- What is Béarnaise sauce used for?An accompaniment to grilled meats, particularly steak, as well as fish and vegetables, is often served Béarnaise sauce. With its creamy and tangy taste, it complements the rich flavors.
- Can I prepare Béarnaise sauce ahead of time?While it is served best straight from the stove, you can make it several hours ahead. To serve it warm, use a double boiler; the key here is to keep the sauce creamy and warm without cooking it any more, which could cause it to thicken or split. Stir occasionally until dinner is served, and then do the same at the table if you have a helper to dish out the pasta.
- Is there a way to fix a broken Béarnaise sauce?Indeed, you can attempt to whip in a little warm water or a spoonful of cream to reconstitute it. A teaspoon of mustard can also do the trick and give it a little extra flavor.
- Can Béarnaise sauce be made without wine?Certainly! If you would like, you can replace the wine with an equal amount of broth or water, though it might have a slight impact on the flavor profile.
- What can I use if I don’t have fresh tarragon?If fresh tarragon can’t be found, dried tarragon can be used, but it must be used cautiously since it is more potent. A pinch should be used to keep the sauce from being over-flavored.
- Why do we use egg yolks in Béarnaise sauce?The creamy, emulsion-based, textured sauce relies on egg yolks. That they are fundamental to this particular sauce cannot be overstated. Their function is to carry the sauce from a good sauce to a great sauce. That is because their yolkiness contributes a richness, an unctuousness, a mouthfeel that we intuitively recognize as suitable for sauce.
- Can I make Béarnaise sauce without a double boiler?Certainly! Just be sure to use a very low heat setting and constantly whisk to avoid cooking the eggs directly, which can cause them to scramble.
Substitutions and Variations
Replace white wine vinegar with apple cider vinegar for a mellower acidity.
Use sherry or vermouth in place of dry white wine for a minutely altered flavor profile.
Should shallots not be available, use finely chopped onions in their place to achieve a comparable flavor.
Substitute dried tarragon for fresh tarragon, using about half the amount since dried herbs are more potent.
Use a plant-based butter alternative in place of unsalted butter for a dairy-free option.
Pro Tips
1. Temperature Control: Ensure that the bowl containing the egg yolks is placed over simmering, not boiling water. This gentle heat prevents the yolks from curdling, giving you a smooth sauce.
2. Slow Butter Incorporation: Add the melted butter very slowly and steadily while whisking. This gradual incorporation is crucial for emulsifying the sauce properly, resulting in a luscious and creamy texture.
3. Consistency Check: Continuously whisk as the sauce thickens to the desired consistency. The sauce should be thick but still pourable. If it thickens too much, you can whisk in a small amount of warm water to loosen it up.
4. Use Fresh Ingredients: Fresh tarragon and shallots make a significant difference in the flavor profile, adding brightness and complexity to the sauce. Opt for the freshest you can find.
5. Seasoning Mastery: Taste and adjust the seasoning before serving. A little more salt, pepper, or a splash of lemon juice can balance the richness of the sauce and enhance its overall flavor.
Bearnaise Sauce Recipe
My favorite Bearnaise Sauce Recipe
Equipment Needed:
1. Small saucepan
2. Heatproof mixing bowl
3. Strainer
4. Whisk
5. Wooden spoon or spatula
6. Measuring cups and spoons
7. Knife
8. Cutting board
9. Saucepan or pot (for simmering water)
10. Ladle or spoon (for pouring melted butter)
Ingredients:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons shallots, finely chopped
- 1 tablespoon fresh tarragon, chopped
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh lemon juice (optional)
Instructions:
1. In a small saucepan, combine the white wine vinegar, dry white wine, shallots, and half the chopped tarragon. Simmer over medium heat.
2. Reduce the combination until only around 2 tablespoons of liquid are left, then pour the combination into a bowl that can withstand heat and strain the mixture, discarding anything solid.
3. Whisk the egg yolks together in the bowl until they are well combined.
4. Put the bowl over a pan containing simmering water, making certain that the bottom doesn’t touch the water. Whisk away at the mixture until it thickens just a little bit.
5. Melted butter, very slowly, whisk in, until the sauce is thick and creamy.
6. Add salt and freshly ground black pepper to taste for seasoning of the sauce.
7. Mix in the other remaining chopped tarragon.
8. If you want, you can add fresh lemon juice to enhance the flavor and make any necessary adjustments to the seasoning.
9. Take the sauce off the heat and whisk it for a few moments to ensure it stays smooth.
10. Present without delay atop your preferred meal, whether it be steak, fish, or something else entirely.