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
