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Bearnaise Sauce
5 from 27 votes

Bearnaise Sauce

Bearnaise Sauce is a rich, emulsified sauce made by whisking egg yolks with a reduced mixture of white wine vinegar, dry white wine, shallots, garlic, tarragon, and lemon zest, then slowly incorporating melted butter. This process creates a smooth, creamy sauce with a distinctive herbal flavor from tarragon and a subtle tanginess from the vinegar reduction, well suited to accompany meats and vegetables.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings of 1/4 cup each
Course: Condiments
Cuisine: French

Ingredients

  • 1/4 cup white wine vinegar
  • 1/4 cup white wine dry
  • 1 tablespoon shallot minced
  • 2 cloves garlic minced
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon tarragon dried
  • 1/4 teaspoon salt
  • pinch ground black pepper
  • 3 egg whisked, yolk
  • 1/2 cup butter unsalted, hot, melted

Instructions

    Cup of Yum
  1. Combine the vinegar, wine, shallots, garlic, lemon zest, tarragon, salt, and pepper in a small saucepan. Bring the mixture to a boil over medium-high heat and continue boiling until the liquid has reduced to about 2-3 tablespoons.
  2. Strain the vinegar reduction into a large bowl and set it aside.
  3. Add about 1-1 1/2 cups of water to a sauce pan, and bring it to a boil over high heat. Reduce the heat to low, to maintain a simmer
  4. Bring several inches of water to a boil in a saucepan over high heat, then reduce the heat to low or medium-low to maintain a bare simmer. Place the vinegar mixture on top of the pot with the simmering water. The bowl should not touch the liquid.
  5. Very slowly and whisking constantly, add the egg yolks into the vinegar mixture. Whisk vigorously until the mixture thickened and turned a pale yellow color.
  6. Remove the egg yolk mixture from heat, and slowly pour the hot butter into it while continuing to whisk vigorously. Do not stop whisking until all of the butter is throughly incorporated into the sauce. The mixture should be smooth, thick and creamy. Serve immediately.

Notes

  • Maintain low and slow heat using a double boiler to avoid scrambling the egg yolks and ensure a smooth sauce.
  • Use clarified butter added slowly to achieve stable and extra-smooth consistency.
  • If the sauce separates, re-emulsify by whisking it into a warm egg yolk over simmering water.
  • Serve bearnaise sauce immediately to enjoy its smooth texture; keep warm until serving but avoid overheating.
  • Tarragon is essential for the signature flavor and should not be left out.