Bearnaise Sauce
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
8 servings
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Course
Condiments
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Cuisine
French
Bearnaise Sauce
Description
This classic Bearnaise Sauce begins with a flavorful reduction of white wine vinegar combined with fresh herbs like tarragon, thyme, and bay leaf, which is then cooled and strained. Meanwhile, unsalted butter is clarified by melting and separating the solids. Egg yolks are whisked with water and vinegar reduction over gentle heat to create a thickened base. Clarified butter is gradually added while whisking to form a creamy, stable emulsion. Fresh chopped tarragon and thyme are folded in, and a touch of ground white pepper seasons the sauce.
The sauce is rich and creamy with a smooth texture, brightened by the acidity and aromatic herbs. It is traditionally served warm alongside grilled meats, fish, or vegetables, enhancing their flavors with its distinctive herbal and buttery profile.
Ingredients
- 1 tablespoon tarragon chopped fresh
- 1 tablespoon thyme chopped fresh
- 1 bay leaf
- 4 tablespoons white wine vinegar
For the Sauce:
- 400 grams butter unsalted
- 4 egg yolk
- 1 tablespoon tarragon chopped fresh
- 1 tablespoon thyme chopped fresh
- white pepper ground
Instructions
- Start making the reduction by adding the thyme, tarragon, bay leaf and vinegar to a small saucepan and place over medium flame and reduce by half, strain off the solids and discard, allow the liquid to cool slightly.
- Fill a medium sized saucepan approx 1/3 full with water and put on to boil.
- Place the butter in a clear microwave safe dish and microwave on high for approximately 5 minutes, (until the butter has separated).
- Pour the clarified butter off the top into another container and discard the white liquid left at the bottom.
- Reheat the clarified butter a further 2 minutes and skim any impurities off the surface.
- In a large stainless steel mixing bowl place the egg yolks with a few drops of water and whisk together and then whisk in 2 tbsp of the vinegar reduction (or tarragon vinegar if you’re cheating).
- Place the bowl over the saucepan of boiling water and whisk until the egg yolks have thickened and become lighter in colour.
- Remove the bowl from the pan and place it on a folded slightly wet towel.
- Gradually add the still warm clarified butter in a steady stream whilst whisking the eggs.
- Keep adding the butter as long as the eggs will hold it, (if the sauce gets a slightly shiny oily appearance, hold off with adding the butter and continue to whisk until the oily appearance has disappeared).
- Once all the butter has been incorporated add the chopped thyme and tarragon, (if the sauce appears too thick whisk in 1 tbsp of tepid water).
- Season to taste and serve (the sauce can be kept in a slightly warm spot or in a Bain Marie).
Notes
User Reviews
Overall Rating
4.9
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