Introduction
Creamy, rich, and bursting with tangy herb flavor, Bearnaise sauce is the ultimate upgrade for steak, eggs Benedict, or roasted vegetables. This classic French sauce might seem intimidating, but our foolproof method guarantees silky-smooth results every time—no fancy skills required!
Why This Bearnaise Sauce Recipe Wins
✅ Restaurant-quality – Just like the sauce at high-end steakhouses
✅ No splitting! – Our double-boiler method ensures perfect emulsion
✅ 10-minute magic – Faster than most recipes (thanks to a chef’s trick)
✅ 3 fail-proof variations – Spicy, lemon-herb, and vegan options
Key Recipe Stats
Here’s what you need to know before you start:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: 320 per serving
- Dietary Tags: Vegetarian
Ingredients
Here’s what you’ll need to make this classic Bearnaise sauce:
- 1 cup (200 ml) white wine vinegar
- 1 cup (200 ml) white wine (dry)
- 1/2 cup (120 g) shallots, finely chopped
- 1/4 cup (15 g) fresh tarragon leaves
- 1/4 cup (15 g) fresh chervil or parsley
- 1/2 cup (120 ml) unsalted butter, cut into small pieces
- 3 large egg yolks
- Salt and pepper to taste
Substitutions:
- Swap vinegar with lemon juice for a brighter taste.
- Use parsley if tarragon isn’t available.
Step-by-Step Instructions
1. Prepare the Aromatics
In a small saucepan, combine vinegar, wine, shallots, tarragon, and chervil. Bring to a simmer over medium heat until reduced to 2 tablespoons, about 10-12 minutes. Strain and set aside.
2. Whisk Egg Yolks
In a heatproof bowl, whisk egg yolks until smooth. Gradually add the warm aromatic mixture, whisking constantly.
3. Melt Butter
Melt butter in a saucepan over low heat. Slowly pour into egg yolks, whisking vigorously to emulsify.
4. Season
Add salt and pepper to taste. If too thick, thin with a little water.
5. Serve
Serve immediately over grilled meats or vegetables.
Pro Tips:
- Whisk like your life depends on it to avoid curdling!
- For a twist, add a pinch of cayenne pepper.
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 320 |
| Protein | 3g |
| Fat | 34g |
| Saturated Fat | 20g |
| Cholesterol | 200mg |
| Carbohydrates | 4g |
| Fiber | 0g |
| Sugar | 2g |
| Sodium | 50mg |
Tips, Variations, and FAQs
Storage Tips
- Refrigerate: Keep in an airtight container in the fridge for up to a week. Reheat gently.
- Freezing: Not recommended; best made fresh.
Variations
- Lemon Zest: Add a teaspoon of lemon zest for a zesty twist.
- Herb Swap: Use parsley or chives if tarragon isn’t available.
- Spicy Kick: Stir in a pinch of cayenne pepper or paprika.
FAQs
Q: Can I make this sauce ahead of time?
A: Yes, but it’s best served fresh. Reheat gently over low heat while whisking.
Q: What if my sauce curdles?
A: Whisk in a tablespoon of warm water to bring it back together.
Q: Can I use dried herbs?
A: Fresh herbs are best, but you can use 1 teaspoon of dried tarragon if needed.
Q: Can I reheat Bearnaise sauce?
A: Yes! Gently warm it in a double boiler over low heat, whisking constantly. Avoid microwaving – it can separate.
Q: Why did my sauce turn out grainy?
A: This happens if the eggs overcook. Next time, keep the heat lower and whisk faster. To fix it, blend in 1 tbsp of hot water.
Q: Can I freeze Bearnaise sauce?
A: Not recommended. The emulsion breaks when frozen, resulting in a watery texture.
Conclusion
And there you have it—a classic Bearnaise sauce that’s sure to become your new favorite condiment. Whether drizzled over a steak or veggies, it’s a game-changer. Thanks for joining this culinary adventure. Bon appétit! 🥄
Final Tip: This Bearnaise sauce pairs perfectly with grilled steak, roasted vegetables, or even eggs Benedict. Get creative and enjoy!
