Béarnaise Sauce

Creamy, tangy, and laced with fresh tarragon, Béarnaise Sauce is a classic French condiment that levels up any dish it's served with. This sauce is particularly delicious over a perfectly cooked steak or spooned on top of poached eggs. While it might sound fancy, making it at home is surprisingly simple, and the flavor payoff is huge.

Béarnaise is a variation of Hollandaise, one of the five French mother sauces. It uses the same rich emulsion of egg yolks and butter but adds a reduction of vinegar, shallots, peppercorns, and the distinctively bright, slightly anise-y flavor of fresh tarragon. The result is a velvety sauce with just the right balance of richness and acidity.

This sauce is perfect on a Reverse-Seared Steak or a Grilled Tomahawk Ribeye!

Here's Why You'll Love This Homemade Béarnaise Sauce

• A rich, velvety sauce with the perfect balance of creamy, tangy, and herbal notes.
• Made with simple ingredients and a straightforward method with no fancy tools needed!
• Brings restaurant-quality flavor to your homemade meals.
• Delicious on steak, eggs, vegetables, or even as a dip for fries.

Ingredients You'll Need

• Oil: A neutral oil like canola or vegetable oil helps to sauté the shallots and tarragon without overpowering their flavors.
• Shallot: Adds a sweet and mild onion flavor that blends beautifully into the reduction.
• Tarragon leaves: Freshly chopped tarragon is essential for the signature licorice-like note.
• Whole black peppercorns: Infuse the reduction with subtle heat and depth.
• White wine vinegar: Brings acidity and brightness to balance the richness of the butter and egg yolks.
• Egg yolks: Create the creamy, thick base of the sauce when blended.
• Lemon juice: Adds tang and enhances the overall flavor profile.
• Kosher salt: Balances and enhances all the other flavors.
• Butter: Use unsalted butter so you can control the saltiness of the final sauce. Melted and hot, it's the key to a smooth emulsion.

In Photos: How To Make Béarnaise Sauce At Home

Step 1

Make the Reduction:
Heat the oil in a small skillet over medium heat until shimmering. Add the minced shallot, chopped tarragon, and peppercorns. Sauté for about 3 to 5 minutes, until the shallot becomes tender and translucent.

Step 2

Simmer and Reduce:
Stir in the white wine vinegar and reduce the heat to low. Let the mixture simmer gently until reduced by about two-thirds. This should take around 10 minutes. Once done, set aside and let it cool slightly.

Step 3

Blend the Base:
In a blender, combine the egg yolks, lemon juice, and kosher salt. Blend on high for about 30 seconds, until the mixture turns pale and doubles in volume.

Step 4

Emulsify:
With the blender running, slowly drizzle in the hot melted butter. The sauce should thicken into a smooth, creamy consistency.

Step 5

Finish the Sauce:
Remove the whole peppercorns from the reduction. Then, gently fold the cooled shallot-tarragon mixture into the blended sauce. Serve warm.

Helpful Tips and Tricks For Bearnaise Sauce

• Use hot butter when blending to help create a smooth emulsion that holds together.
• Add the butter in a slow, steady stream to ensure the sauce thickens properly and doesn't break.
• If you prefer a super silky finish, strain the sauce to remove any bits of shallot or herb before serving.

More Breakfast Recipes

• Breakfast Casserole
• Cinnamon Hazelnut Breakfast Pastries
• Triple Berry Honey Yogurt Breakfast Cheesecakes
• Chicken and Waffles
• Homemade Waffle Recipe

No ratings yet

Béarnaise Sauce

Creamy, tangy, and laced with fresh tarragon, Béarnaise sauce is a classic French condiment that elevates any dish it's paired with. It's particularly delicious over a perfectly cooked steak or spooned atop poached eggs. While it might sound fancy, making it at home is surprisingly simple, and the flavor payoff is huge.

Servings: 4 servings

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Print Recipe

Leave a Review

Save RecipeSaved!

Add as a Preferred Source

1x2x3x

Ingredients

• ▢ 2 teaspoons oil
• ▢ ½ shallot, minced
• ▢ 1 bunch tarragon leaves, finely chopped
• ▢ ½ teaspoon whole black peppercorns
• ▢ ¼ cup white wine vinegar
• ▢ 3 egg yolks
• ▢ 1 tablespoon lemon juice, (juice of half a lemon)
• ▢ ½ teaspoon kosher salt
• ▢ ¾ cup butter, melted & hot

Instructions

 

• Heat the oil in a small skillet over medium heat until shimmering.
• Add the shallot, tarragon, and peppercorns and saute until the shallot is tender and translucent (approx. 3 to 5 minutes).
• Stir in the vinegar and turn the heat down to low.
• Allow the mixture to simmer until reduced by about ⅔rds (approx. 10 minutes).
• Set the mixture aside and allow it to cool.
• Place the egg yolks, lemon juice, and salt in a blender and blend together until pale and doubled in volume (approx. 30 seconds).
• With the blender continuing to run, pour in the hot melted butter in a slow, steady stream, allowing the sauce to thicken.
• Remove the peppercorns, then fold in the shallot mixture and serve warm.

Calories: 380kcal, Carbohydrates: 3g, Protein: 3g, Fat: 40g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 237mg, Sodium: 574mg, Potassium: 113mg, Fiber: 0.4g, Sugar: 0.4g, Vitamin A: 1346IU, Vitamin C: 3mg, Calcium: 55mg, Iron: 1mg

Cuisine: French

Course: Sauce

Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.