How to Make a Classic Béarnaise Sauce
A rich and indulgent sauce, Béarnaise is the perfect accompaniment to meats like steak or grilled fish, and can also enhance vegetables, eggs, and more. With its buttery texture and subtle herbal notes, it’s a classic French sauce that never goes out of style. This recipe for Béarnaise sauce, with its delicate balance of vinegar, wine, and fresh herbs, will elevate any dish and make it feel like a restaurant-quality meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg yolks | 4 |
| Clarified butter | 300g |
| Water | 70ml |
| Dry white wine | 50ml |
| White wine vinegar | 10ml |
| Shallot | 1 |
| Tarragon | 2 sprigs |
| Salt (fine) | To taste |
| White pepper | To taste |
| Lemon juice | A few drops |
Instructions
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Prepare the Tarragon: Begin by washing the tarragon under cold water to remove any dirt or debris. Gently pat it dry with a towel and set it aside. Then, strip the leaves off the stems, roughly chopping them for later use.
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Prepare the Shallot: Peel the shallot and slice it into wedges. This will allow the shallot to release its flavor easily during the infusion process.
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Make the Infusion: In a small saucepan, combine the water, white wine, and white wine vinegar. Add the shallot wedges to the mixture. Bring the liquid to a simmer and let it cook for about 10 minutes, allowing the flavors to meld. Once done, remove the pan from the heat and let it cool for a few minutes. Strain the liquid through a fine sieve or cheesecloth to remove the shallot and any solids, keeping the infused liquid for the next step.
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Whisk the Egg Yolks: Place the egg yolks in a heatproof bowl and use a whisk to beat them until the mixture becomes pale and frothy. This will create the smooth base for your sauce.
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Cook the Sauce: Set the bowl with the beaten egg yolks over a pot of simmering water, making sure the bowl doesn’t touch the water (creating a double boiler effect). Continue whisking the egg yolks as they slowly cook. Gradually add the infused liquid (from Step 3) to the egg yolks, continuing to whisk until the mixture thickens and becomes creamy. This process requires patience, so be sure to keep the heat low and whisk constantly to prevent the eggs from scrambling.
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Add the Clarified Butter: Once the sauce has thickened, slowly drizzle in the hot clarified butter, a little at a time, while continuing to whisk. This will emulsify the sauce, turning it into a velvety, rich consistency. Be sure to incorporate the butter fully before adding more.
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Season the Sauce: Once all the butter has been added and the sauce is thick and smooth, remove it from the heat. Taste the sauce and season with salt and white pepper to your liking. If desired, add a few drops of fresh lemon juice to brighten up the flavor.
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Finish with Tarragon: Finally, stir in the reserved tarragon leaves for a fresh, herbal note that defines the flavor of Béarnaise sauce.
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Serve: Transfer the sauce to a serving bowl and serve immediately while warm. It pairs wonderfully with grilled steaks, roasted meats, or even eggs Benedict.
Chef’s Tip: Béarnaise sauce can be tricky, so it’s important to maintain a gentle heat when whisking the egg yolks. Overheating can cause the sauce to separate, but by whisking constantly and adding the butter slowly, you’ll achieve the perfect creamy texture every time.
Enjoy your homemade Béarnaise sauce, a beautiful classic that enhances the flavors of your favorite dishes!
