Béarnaise Sauce - Fast, easy, foolproof method
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 mins
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Servings
4 people
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Calories
363 kcal
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Course
Main Course, Condiments
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Cuisine
French
Béarnaise Sauce - Fast, easy, foolproof method
Description
This Béarnaise sauce recipe starts by infusing white wine and white wine vinegar with peppercorns, sliced eschallots, and tarragon to create a flavorful reduction. After simmering and straining, the reduced vinegar mixture is blended with room-temperature egg yolks and salt. Hot clarified butter (or ghee) is slowly incorporated while blending, emulsifying the sauce to a creamy and rich consistency.
The sauce highlights the distinctive anise-like flavor of fresh tarragon paired with chervil, giving a fresh herb character. The clarified butter adds richness without milk solids, ensuring smoothness. The eschallots provide subtle pungency without overpowering the sauce. The blender method is a quick, foolproof approach to making this classic sauce without the traditional stovetop bain-marie.
Béarnaise sauce pairs excellently with grilled or pan-seared protein such as steak, lamb, or fish, enhancing them with its creamy texture and herbaceousness. The sauce is best made fresh shortly before serving as it can be challenging to reheat without breaking.
Using clarified butter is essential for a stable emulsion and buttery flavor. If preferred, ghee may be substituted. This method yields about 175g of sauce, enough for several servings. Fresh tarragon is recommended for authentic flavor; chervil can be replaced with parsley if needed.
Ingredients
Infused Vinegar :
- 1 1/2 tbsp white wine , dry, not too fruity, sweet or woody (Note 1)
- 1 1/2 tbsp white wine vinegar (Note 2)
- 1/4 tsp black pepper , coarsely crushed
- 1 eschallot (small), peeled and finely sliced (Note 3)
- 2 tarragon Note 6, sprigs
Béarnaise Sauce:
- 3 egg at room temperature (Note 4, yolk
- 1/4 tsp salt , kosher/cooking salt
- 225g / 16 tbsp butter cut into 1cm / 1" cubes - 2 US sticks (Note 5, unsalted
- 1/2 tbsp tarragon finely chopped (Note 6, leaves
- 1/2 tbsp chervil , finely chopped (Note 6)
Instructions
Infused Vinegar:
- Place Infused Vinegar ingredients in a small saucepan over medium low heat.
- Simmer for 2 minutes, then remove from stove and let it stand for 5 minutes to infuse.
- Strain, pressing to extract as much liquid as possible. You should have around 1 tbsp of liquid. Cool 5 minutes before use.
Quick Clarified Butter:
- Place butter in a jug and microwave until melted (1 - 1½ minutes on high, but watch it carefully so it doesn't explode!).
- Stand for 30 seconds until the milky whites settle at the bottom (this is the milk solids) and clarified butter (golden part) sits above it.
- Pour off 175g / 3/4 cup of the clarified butter, discard the milky whites remaining. Use in this recipe while hot.
- Alternative: Just melt 175g / 3/4 cup ghee, which is the same thing as clarified butter.
Béarnaise Sauce:
- Place egg yolks, infused vinegar and salt in a tall, narrow container that the blender stick fits in all the way to the base. Blitz briefly to combine.
- With the stick blender going on high, slowly drizzle the butter in over about a minute.
- After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
- Thickness: Add 1 tablespoon water, then blitz to incorporate. Add more water as needed, 1 teaspoon at a time, until the Bearnaise Sauce is a thick sauce but loose enough to ooze across a steak, coating it thickly.
- Fresh herbs: Stir in tarragon and chervil.
- Using: Use immediately, or keep warm until required. I use a thermos – a good one will keep it warm for at least 1 hour. Use warm or at room temperature. See note for storing and reheating.
Notes
- Choose a dry white wine that is not too fruity or sweet to avoid overpowering the sauce.
- Champagne or cider vinegar can substitute the white wine vinegar for a slightly different flavor.
- Small eschallots should be finely sliced; if unavailable, finely sliced regular onion can be used.
- Separate egg yolks from cold eggs and let them warm to room temperature before use for better emulsification.
- Prepare about 175g of clarified butter or use ghee warmed to hot for the butter component.
- Fresh tarragon is essential for authentic flavor; chervil may be substituted with parsley.
- Make béarnaise fresh and serve immediately as reheating can cause the sauce to harden or split.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363cal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 159mg | 7% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1331IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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