Béarnaise Sauce

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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.

Prep Time10

Cook Time15

Total Time25

Course: Sauce

Cuisine: French

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Servings: servings

Calories: 380kcal

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.

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