Recipe

Homemade Béarnaise Sauce

Velvety French Delight: Homemade Béarnaise Sauce

4.6 out of 5

Indulge in the rich and creamy flavors of Béarnaise sauce, a classic French delicacy. This homemade version elevates any dish with its velvety texture and tangy notes, making it a perfect accompaniment for grilled meats and vegetables.

Sauce› Béarnaise

European cuisine› Western European cuisine› French cuisine

Preparation time

15 minutes

Cooking time

5 minutes

Total time

20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Low-carb, Keto-friendly, Nut-free

Allergens

Eggs, Dairy

Not suitable for

Vegan, Dairy-free, Paleo, Whole30, Soy-free

Ingredients

3 egg yolks 3 egg yolks
1 tablespoon white wine vinegar 1 tablespoon white wine vinegar
1 tablespoon tarragon vinegar 1 tablespoon tarragon vinegar
1 tablespoon finely chopped shallots 1 tablespoon finely chopped shallots
1 tablespoon fresh tarragon leaves, chopped 1 tablespoon fresh tarragon leaves, chopped
1 cup (230g) clarified butter, melted 1 cup (230g) clarified butter, melted
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat: 27g (14g saturated)
Carbohydrates: 1g (0g sugars)
Protein: 3g
Fiber: 0g
Salt: 0.5g

Preparation

1.
In a heatproof bowl, whisk together the egg yolks, white wine vinegar, tarragon vinegar, shallots, and fresh tarragon leaves.
2.
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
3.
Whisk the mixture continuously until it thickens and doubles in volume, about 3-4 minutes.
4.
Slowly drizzle in the melted clarified butter while whisking vigorously until the sauce emulsifies and becomes smooth.
5.
Remove the bowl from the heat and season the sauce with salt and pepper to taste.
6.
Strain the sauce through a fine-mesh sieve to remove any solids.
7.
Serve immediately or keep warm in a thermos until ready to use.

Treat your ingredients with care...

Egg yolks — Ensure that the egg yolks are at room temperature before whisking to achieve a smooth and creamy texture.
Clarified butter — Make sure the clarified butter is warm but not hot when adding it to the egg yolk mixture to prevent curdling.

Tips & Tricks

If the sauce becomes too thick, whisk in a tablespoon of warm water to thin it out.
For a twist, add a dash of Dijon mustard to the sauce for an extra layer of flavor.
If you don't have tarragon vinegar, you can substitute it with white wine vinegar and increase the amount of fresh tarragon leaves.

Serving advice

Serve the Béarnaise sauce warm alongside grilled steaks, roasted vegetables, or as a dipping sauce for fries. Drizzle it over poached eggs or steamed asparagus for an elegant brunch dish.