Béarnaise Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
280 kcal
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Course
Condiments
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Cuisine
French
Béarnaise Sauce
Description
The Béarnaise Sauce recipe begins by sautéing finely chopped shallots in butter before adding a mixture of white wine vinegar, white wine, tarragon stalks, and crushed black peppercorns. This liquid is reduced to concentrate its flavor, then strained to remove solids. Meanwhile, clarified butter is prepared by gently melting unsalted butter and separating it from milk solids, producing a golden, clean butterfat.
The sauce base is made by whisking organic egg yolks over low heat until they thicken and become mousse-like, taking care to avoid overheating. Warm clarified butter is then incorporated gradually while whisking vigorously to emulsify and create a creamy texture. Finally, fresh chopped tarragon leaves, chervil, and optionally parsley are added for herbal brightness and aroma.
Béarnaise Sauce's balance between richness and fresh herbaceous flavors makes it a traditional pairing for grilled or roasted meats, especially steak, and also complements fish and vegetables. It is best made shortly before serving to preserve its emulsified texture and flavor nuances.
For make-ahead convenience, the aromatic reduction can be prepared in advance. Reheating should be done gently over low heat while whisking to restore the sauce’s consistency. Accurate measurement of ingredients using a digital scale is recommended for best results.
Ingredients
- 3-4 small shallot chopped finely
- 50 ml (2floz/ ¼ cup) white wine vinegar
- 100 ml (3.5floz/ ⅖ cup) white wine
- 3 branches tarragon stalks separated from leaves (chopped, fresh
- 1 teaspoon black peppercorns crushed
- 3 egg organic, yolk
- 125 g (4.5oz/ ½ cup) butter clarified (gently melted and separated from milk proteins, unsalted
- pinch fleur de sel salt (or Maldon, Celtic sea salt)
- 1 tablespoon chervil finely chopped, fresh
- ½ tablespoon parsley optional, flat-leaf, fresh
Instructions
- Sauté the chopped shallots in a little butter in a saucepan over a medium heat. When translucent, add the white wine vinegar, white wine, tarragon stalks (not the leaves) and crushed pepper to a boil in a small saucepan. As soon as it boils, reduce the heat and leave to reduce for about 10 minutes until there's about 2-3 tablespoons. Filter the liquid using a sieve into a bowl then return to the saucepan (optional: remove stalks but keep in the shallots)
- Meanwhile, prepare the clarified butter (optional but authentic step). Melt gently in a saucepan over low heat until the creamy milky proteins rest at the bottom of the pan. Carefully pour the top golden butter into a glass, leaving the milky part behind. Set aside.
- Over a low heat, add the yolks and whisk constantly until mousse-like and it thickens slightly. The pan should not get too hot (able to touch the pan with bare hand) as eggs should not be cooked. Take off the heat.
- Continuing to whisk, incorporate the warm, clarified butter until thickened. Add the chopped tarragon, chervil and parsley at the end. Season with salt to taste.
Notes
- Prepare the shallot and tarragon reduction ahead to save time before making the sauce.
- Gently melt butter and separate milk solids to create clarified butter for a clean finish.
- Whisk egg yolks over low heat carefully to avoid cooking them too quickly or scrambling.
- Reheat the sauce gently by whisking over very low heat to maintain smooth texture if made in advance.
- Use fresh tarragon, chervil, and parsley for the best herb flavor in the sauce.
User Reviews
Overall Rating
5
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