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Béarnaise Sauce - Fast, easy, foolproof method
5 from 68 votes

Béarnaise Sauce - Fast, easy, foolproof method

Béarnaise sauce made with an infused vinegar reduction, egg yolks, clarified butter, tarragon, and chervil delivers a rich, creamy, and herby sauce. This blender method creates an emulsified sauce quickly by combining the aromatics, hot clarified butter, and egg yolks, resulting in a velvety texture and classic tarragon flavor that's well suited for steak or grilled meats.

Prep Time
10 mins
Cook Time
2 mins
Servings: 4 people
Calories: 363 kcal
Course: Main Course, Condiments
Cuisine: French

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:
    Cup of Yum
  1. Place Infused Vinegar ingredients in a small saucepan over medium low heat.
  2. Simmer for 2 minutes, then remove from stove and let it stand for 5 minutes to infuse.
  3. 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:
  1. Place butter in a jug and microwave until melted (1 - 1½ minutes on high, but watch it carefully so it doesn't explode!).
  2. 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.
  3. Pour off 175g / 3/4 cup of the clarified butter, discard the milky whites remaining. Use in this recipe while hot.
  4. Alternative: Just melt 175g / 3/4 cup ghee, which is the same thing as clarified butter.
Béarnaise Sauce:
  1. 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.
  2. With the stick blender going on high, slowly drizzle the butter in over about a minute.
  3. After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
  4. 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.
  5. Fresh herbs: Stir in tarragon and chervil.
  6. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 363

% 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.