Why You’ll Love This Recipe
Béarnaise sauce is one of those classic French sauces that takes any dish from good to extraordinary. With its rich, velvety texture and vibrant tarragon flavor, it pairs wonderfully with grilled steaks, fish, and even roasted vegetables. Gordon Ramsay’s recipe is simple to follow and yields a perfect, creamy sauce every time. It’s not only a flavorful addition to your meals, but it also brings a touch of sophistication to even the simplest dishes, making it ideal for any special occasion or dinner party.
Ingredients
- 60ml vinegar
- 60ml apple juice or grape juice
- 1 small shallot, minced
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon finely chopped fresh tarragon
- 2 large egg yolks
- 170g unsalted butter, melted
- Kosher salt, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Vinegar Mixture
In a small saucepan over medium heat, combine 60ml vinegar, 60ml apple juice or grape juice, 1 minced shallot, ½ teaspoon freshly ground black pepper, and 1 tablespoon finely chopped fresh tarragon. Bring to a boil, then reduce to a simmer and cook for 3-5 minutes, or until the mixture is reduced to about 2 teaspoons. Remove from the heat and let it cool completely.
2. Set Up the Double Boiler
Fill a small saucepan or double boiler (bain-marie) halfway with water and bring it to a boil over medium-high heat.
3. Mix the Egg Yolks
Once the vinegar mixture has cooled, place it in a heatproof bowl large enough to sit over the saucepan or double boiler without touching the water. Add 1 tablespoon of room temperature water and 2 large egg yolks to the bowl and whisk together.
4. Whisk the Yolk Mixture
Reduce the heat to low and place the bowl over the simmering water. Whisk continuously for 5-7 minutes, or until the mixture thickens and nearly quadruples in volume.
5. Add the Butter
Slowly add 170g melted unsalted butter, 1 tablespoon at a time, whisking between each addition until the sauce is fully emulsified. Remove the bowl from the heat as necessary to prevent overheating.
6. Season and Serve
Season with kosher salt and freshly ground black pepper to taste. Stir in the remaining tarragon. Serve immediately.
Servings and Timing
This recipe yields approximately 4 servings of Béarnaise sauce. It takes around 20-30 minutes to prepare, depending on your level of experience with sauces and the setup for the double boiler.
Variations
- Add garlic: For an extra depth of flavor, you can add a small clove of minced garlic to the vinegar mixture.
- Lemon juice: If you prefer a tangier sauce, substitute part of the vinegar with fresh lemon juice.
- Herb variations: Though tarragon is traditional, you can experiment with other herbs like chives or parsley for a different flavor profile.
Storage/Reheating
Béarnaise sauce is best served immediately after preparation, as it may lose its creamy texture upon cooling. However, if you need to store it, place it in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a double boiler or over low heat, whisking constantly. Avoid using direct heat, as this may cause the sauce to separate or curdle.
FAQs
1. Can I make Béarnaise sauce ahead of time?
It’s best to make Béarnaise sauce fresh, but you can prepare it ahead of time and store it in the fridge for a short period. Reheat it gently when needed.
2. Can I use dried tarragon instead of fresh?
Fresh tarragon yields the best flavor, but if you have dried tarragon, you can use it. However, use about one-third the amount of dried tarragon as fresh.
3. Can I use margarine instead of butter for Béarnaise sauce?
For the best flavor and texture, it’s recommended to use unsalted butter. Margarine may affect the sauce’s consistency and taste.
4. How do I prevent the sauce from curdling?
Whisk constantly while making the sauce and ensure the heat is low. Never let the egg yolks come into direct contact with high heat.
5. Can I use a blender to make Béarnaise sauce?
Yes, you can use a blender to emulsify the sauce, but using a double boiler and whisking by hand gives you more control over the consistency.
6. Is Béarnaise sauce suitable for vegetarians?
Yes, this recipe is vegetarian as it does not contain meat or animal products other than eggs and butter.
7. Can I make a smaller batch of this sauce?
Yes, simply halve the ingredient measurements for a smaller batch.
8. How can I make Béarnaise sauce spicier?
Add a pinch of cayenne pepper or a dash of hot sauce to the vinegar mixture for a spicy kick.
9. Can I use clarified butter instead of regular unsalted butter?
Yes, clarified butter can be used and will give a richer, smoother texture.
10. Can I use a stand mixer to whisk the egg yolks?
Yes, you can use a stand mixer if you prefer, but make sure to keep the bowl over simmering water to prevent the yolks from cooking too fast.
Conclusion
Béarnaise sauce recipe is a fantastic addition to any home cook’s repertoire. The combination of egg yolks, tarragon, and butter creates a velvety sauce that can elevate anything from steaks to vegetables. Though it requires some attention to detail, it’s well worth the effort for a rich and flavorful result that will impress at any meal. Whether you’re cooking a special dinner or just want to add something extra to your plate, this Béarnaise sauce is a must-try!
Béarnaise Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Béarnaise sauce is a creamy, velvety sauce made with tarragon, egg yolks, and butter. Perfect for elevating steaks, fish, or vegetables, it’s a simple yet luxurious addition to any meal.
Ingredients
60ml vinegar
60ml apple juice or grape juice
1 small shallot, minced
½ teaspoon freshly ground black pepper, plus more to taste
1 tablespoon finely chopped fresh tarragon
2 large egg yolks
170g unsalted butter, melted
Kosher salt, to taste
Instructions
- In a small saucepan over medium heat, combine 60ml vinegar, 60ml apple juice or grape juice, 1 minced shallot, ½ teaspoon freshly ground black pepper, and 1 tablespoon finely chopped fresh tarragon. Bring to a boil, then reduce to a simmer and cook for 3-5 minutes, or until the mixture is reduced to about 2 teaspoons. Remove from the heat and let it cool completely.
- Fill a small saucepan or double boiler halfway with water and bring it to a boil over medium-high heat.
- Once the vinegar mixture has cooled, place it in a heatproof bowl large enough to sit over the saucepan or double boiler without touching the water. Add 1 tablespoon of room temperature water and 2 large egg yolks to the bowl and whisk together.
- Reduce the heat to low and place the bowl over the simmering water. Whisk continuously for 5-7 minutes, or until the mixture thickens and nearly quadruples in volume.
- Slowly add 170g melted unsalted butter, 1 tablespoon at a time, whisking between each addition until the sauce is fully emulsified. Remove the bowl from the heat as necessary to prevent overheating.
- Season with kosher salt and freshly ground black pepper to taste. Stir in the remaining tarragon. Serve immediately.
Notes
Béarnaise sauce is best served immediately, as it may lose its creamy texture when cooled.
If storing, refrigerate for up to 2 days and reheat gently in a double boiler or over low heat, whisking constantly.
If you don’t have fresh tarragon, use about one-third the amount of dried tarragon.
If you’d like a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the vinegar mixture.
Clarified butter can be used for a richer, smoother texture.
If the sauce begins to curdle, remove it from the heat and whisk vigorously to restore the consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Double Boiler
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 180mg
