Classic Béarnaise Sauce
A rich, classic French sauce made from a delicate, warm emulsion of egg yolks and clarified butter, beautifully flavored with a reduction of white wine vinegar, shallots, and fresh tarragon. It is the ultimate steakhouse accompaniment.
Equipment
- Small saucepan
- Heatproof bowl (glass or stainless steel)
- Whisk
- Fine mesh strainer
- Liquid measuring cup with a spout
Ingredients
Tarragon Reduction
- 0.25 cup White wine vinegar — Good quality
- 0.25 cup Dry white wine — Such as Sauvignon Blanc
- 2 tablespoons Shallot — Finely minced
- 1 tablespoon Fresh tarragon — Roughly chopped (stems are fine here)
- 0.5 teaspoon Black peppercorns — Crushed
Emulsion & Finish
- 3 large Egg yolks — Room temperature
- 0.5 cup Unsalted butter — Melted and clarified, kept warm
- 1 tablespoon Fresh tarragon — Finely chopped
- 0.25 teaspoon Kosher salt — To taste
- 1 pinch Cayenne pepper (optional) — Optional for a subtle kick
Tarragon Reduction
| 0.25 cup | White wine vinegar | Good quality |
| 0.25 cup | Dry white wine | Such as Sauvignon Blanc |
| 2 tablespoons | Shallot | Finely minced |
| 1 tablespoon | Fresh tarragon | Roughly chopped (stems are fine here) |
| 0.5 teaspoon | Black peppercorns | Crushed |
Emulsion & Finish
| 3 large | Egg yolks | Room temperature |
| 0.5 cup | Unsalted butter | Melted and clarified, kept warm |
| 1 tablespoon | Fresh tarragon | Finely chopped |
| 0.25 teaspoon | Kosher salt | To taste |
| 1 pinch | Cayenne pepper (opt.) | Optional for a subtle kick |
Instructions
-
In a small saucepan, combine the white wine vinegar, white wine, minced shallots, chopped tarragon (for the reduction), and crushed black peppercorns. Bring to a boil over medium-high heat.
~5 minWatch carefully so it doesn't completely evaporate. -
Reduce the heat to medium-low and simmer until the liquid is reduced to about 1.5 to 2 tablespoons. Remove from heat and strain through a fine mesh sieve into a heatproof bowl, pressing on the solids to extract all the flavor. Discard the solids.
~5 minAllow the strained reduction to cool slightly so it doesn't scramble the egg yolks upon contact. -
Add the egg yolks to the bowl with the strained reduction. Whisk vigorously until the mixture is slightly thickened and pale in color.
~2 minA figure-eight whisking motion incorporates air efficiently. -
Place the heatproof bowl over a saucepan of gently simmering water (double boiler). Ensure the bottom of the bowl does not touch the water. Continue to whisk constantly until the yolks thicken and coat the back of a spoon (about 140°F to 150°F).
~3 minIf the bowl gets too hot, remove it from the steam for a few seconds while continuing to whisk to prevent the eggs from scrambling. -
Remove the bowl from the heat. Whisking constantly, very slowly drizzle in the warm clarified butter, a few drops at a time at first. Once an emulsion begins to form, you can pour the butter in a slow, steady stream until fully incorporated and the sauce is thick and creamy.
~3 minIf the sauce gets too thick, you can whisk in a few drops of warm water. -
Stir in the finely chopped fresh tarragon, kosher salt, and a pinch of cayenne pepper. Taste and adjust seasoning if necessary.
~1 minServe immediately or keep warm in a thermal carafe.
Tips & Storage
- Clarified butter ensures a stable sauce. To make it, melt butter slowly, skim the foam off the top, and pour off the clear golden fat, leaving the milky solids behind.
- If your sauce separates (breaks), do not panic. Vigorously whisk an egg yolk with a splash of hot water in a clean bowl, then slowly whisk the broken sauce into the new egg yolk mixture.
- Keep the sauce warm by setting the bowl in a pan of warm (not hot) water until ready to serve.
- Storage: Béarnaise is best enjoyed immediately. It does not store or reheat well as the emulsion will break upon chilling and reheating. If you must store it, keep it in an airtight container in the fridge for up to 1 day and try gently warming it over a double boiler while whisking constantly.