Béarnaise Sauce (Easy & No-Fail)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
275 kcal
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Course
Condiments
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Cuisine
American
Béarnaise Sauce (Easy & No-Fail)
Description
This Béarnaise Sauce combines red wine and white wine vinegar infused with shallots and tarragon to create a flavorful reduction. The reduction is then blended with egg yolks, lemon juice, salt, and hot melted butter to form a creamy emulsion. The final step adds finely chopped fresh tarragon for a distinctive, fresh herbal aroma.
The sauce is prepared using a blender, where hot butter is slowly incorporated to create a smooth, stable texture without curdling. This method ensures a consistent and easy preparation of a traditionally delicate sauce. The flavor balances the acidity of vinegar with the richness of egg yolks and butter, complemented by tarragon's subtle anise-like flavor.
Serve Béarnaise Sauce warm alongside grilled or pan-seared meats, especially steaks, or with vegetables that benefit from a rich, tangy sauce. Its creamy texture and bright herbal notes add complexity and moisture to dishes.
Ingredients
Infused Vinegar
- ¼ cup white wine dry
- ¼ cup white wine vinegar
- 1 shallot peeled and thinly sliced, small
- 1 tablespoon tarragon leaves
Bearnaise Sauce
- 3 egg yolk
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted and hot (add more for a thinner consistency, or ghee
- 2 teaspoons tarragon leaves finely chopped
Instructions
- Make the infused vinegar. Add the wine, vinegar, shallot, and tarragon to a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer, until the liquid has reduced to about 1½ tablespoons (about 5 to 7 minutes).
- Strain it through a fine-mesh sieve, using the back of a spoon to extract as much flavor as possible into the liquid. Let it cool for 5 minutes.
- Melt the butter in a microwave (make sure sure the cup or bowl is covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
- In a high-powered blender, add the egg yolks, infused vinegar, lemon juice, and salt. Blend for 5 seconds until combined.
- Stream in the butter. With the blender running on medium-high, slowly stream the hot butter through the top lid cap opening and into the mixture until it's emulsified.
- Add fresh herbs. Pour the bearnaise sauce into a small bowl, stir in the finely chopped tarragon, and serve while warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 339mg | 14% |
| Potassium | 143mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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