Béarnaise Sauce
Béarnaise is hollandaise's sophisticated sibling — a rich, silky French butter sauce flavored with a tarragon-and-shallot reduction in white wine vinegar, then emulsified with egg yolks. The classic pairing with grilled steak, but equally stunning on roasted vegetables, fish, or eggs Benedict.
Ingredients
- 3 egg yolks
- 170 gbutter
- 2 tbspfresh tarragon
- 1 shallot
- 3 tbspwhite wine vinegar
- 5 black peppercorns
Method
- Finely dice the shallot. Roughly chop most of the fresh tarragon, reserving a teaspoon of finely chopped leaves for finishing. Crush the black peppercorns lightly with the side of a knife.
- Make the reduction: combine the diced shallot, chopped tarragon stems and leaves, crushed peppercorns, and white wine vinegar in a small saucepan. Bring to a simmer over medium heat and reduce until only about 1 tablespoon of liquid remains — this takes roughly 3–4 minutes. Strain through a fine sieve into a heatproof bowl, pressing the solids to extract all the flavor. Discard the solids.
- Melt the butter in a small saucepan over low heat until completely liquid. Do not let it brown. Remove from heat and let it cool for 2 minutes — it should be warm but not hot enough to scramble the yolks.
- Add the egg yolks to the strained reduction in the heatproof bowl. Set the bowl over a pot of barely simmering water — the bowl should not touch the water. Whisk the yolks constantly for 2–3 minutes until they thicken and turn pale, and the whisk leaves visible trails in the mixture.
- Remove the bowl from the heat. While whisking continuously, add the melted butter in a very slow, thin stream — just a few drops at first, then a thin trickle as the emulsion builds. If the sauce gets too thick, add a few drops of warm water. Continue until all the butter is incorporated and the sauce is thick, creamy, and glossy.
- Stir in the reserved finely chopped fresh tarragon. Taste and adjust with a pinch of salt and a squeeze of lemon juice if needed. Serve immediately — béarnaise does not reheat well. If it must wait, keep the bowl over warm (not hot) water for up to 20 minutes.
FAQ
Béarnaise curdles when the egg yolks get too hot too fast. The water bath must be barely simmering — not boiling. If the water boils, the yolks cook into scrambled bits instead of forming a smooth emulsion. Other causes: adding butter too fast before the emulsion is established, or using butter that is too hot. If you catch it early, remove from heat immediately and whisk in 1 tablespoon of ice-cold water — this drops the temperature and can rescue a breaking sauce. If it is fully curdled, start with a fresh yolk in a clean bowl and slowly whisk the broken sauce into it.
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Comments (1)
I always double this béarnaise sauce recipe. The effort is nearly identical, and having a jar of it in the fridge means you'll actually use it throughout the week on everything from grilled meats to plain toast.