Foolproof Béarnaise Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
248 kcal
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Course
Condiments
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Cuisine
French
Foolproof Béarnaise Sauce
Description
The preparation starts with simmering white wine, white wine vinegar, minced shallots, ground black pepper, salt, and fresh herbs until the liquid reduces by half. This reduction concentrates flavors and forms the base. After cooling, the mixture is blended with egg yolks until smooth.
Hot melted butter is then slowly streamed into the blender while running on high to emulsify it with the egg yolks and reduction, creating a sauce that resembles thin mayonnaise. Additional blending thickens the sauce to the desired texture. This method avoids the risk of curdling that often comes with manual whisking.
The Béarnaise sauce is served warm or at room temperature and pairs well with beef, fish, or vegetables. It can be kept warm in a bowl of warm water briefly before serving. The sauce captures the bright and slightly tangy essence of tarragon and chervil with a rich, buttery mouthfeel.
Ingredients
- 1/4 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoon shallot can substitute onion if necessary, minced
- 1/4 teaspoon black pepper or 4 crushed black peppercorns, coarsely ground
- 1/4 teaspoon salt
- 1 tablespoon tarragon fresh
- 1 tablespoon chervil can substitute more tarragon if you can't find chervil, fresh
- 4 large egg yolk
- 3/4 cup unsalted butter cut into cubes, 1 1/2 sticks
- 2 teaspoons tarragon to stir in at end, chopped, fresh
Instructions
- Combine the wine, vinegar, shallots, pepper, salt, and herbs in a small saucepan and simmer until the liquid is reduced by half (about 3 tablespoons liquid). Do not strain. Let it cool completely. Place the cooled mixture in a blender with the egg yolks. Blend until smooth.
- Melt the butter in a small saucepan or microwave. Remove the center stopper from the blender cap (see photo in blog post), turn the blender on HIGH and gradually pour the very hot butter through the blender hole in a steady stream while the blender is running. Blend for 30 seconds until the consistency is like a thin mayonnaise. If it's too thin continue to blend on HIGH for another 5 seconds before checking again.
- Serve immediately while warm or place the blender container in a sink or bowl of warm water to keep warm until ready to serve. Note: Depending on preferences and what you're serving it with, Bearnaise sauce can also be served room temperature or cold. Also, see blog post about how to reheat Bearnaise sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 248kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 184mg | 61% |
| Sodium | 109mg | 5% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 999IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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