Homemade Béarnaise Sauce Recipe
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
12
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Calories
116 kcal
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Course
Condiments
-
Cuisine
French
Homemade Béarnaise Sauce Recipe
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Learn how easy it is to make a homemade béarnaise sauce using classic French techniques that is amazing on beef and vegetables.
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Ingredients
- ½ peeled and small diced shallot
- ¼ teaspoons crushed peppercorns
- 2 ounces white distilled vinegar
- 2 roughly chopped tarragon stems and leaves
- 3 egg yolks
- ¾ cup clarified butter
- 1 teaspoon chopped fresh parsley
- salt to taste
- Cayenne Pepper to taste
- Lemon juice to taste
Instructions
- Add the shallots, tarragon stems and half the leaves, peppercorns, and vinegar to a medium-size sauté pan.
- Cook over low heat until the amount of liquid is reduced by three -fourths or about 1 tablespoon is left.
- Transfer the mixture to a bowl over a double boiler over low heat.
- Add the egg yolks to the bowl.
- Whisk vigorously until it becomes thick and creamy, about 2 to 3 minutes.
- Remove the bowl from the heat and slowly ladle in the clarified butter a few tablespoons at a time while vigorously whisking until the sauce becomes thick.
- Strain the sauce through a chinois or a fine-mesh strainer.
- Season with salt, cayenne, lemon-juice, parsley, and chopped tarragon, and mix until combined. Serve or hold for up to 90 minutes.
Notes
- Make-Ahead: You can make this sauce up to 90 minutes ahead of time.
- How to Store: Cover and keep it in the refrigerator for up to 3 days.
- How to Reheat: Add the sauce back to a double boiler and whisk in a room temp egg yolk and a few tablespoons of hot water to help revive the sauce.
- If the sauce starts becoming too thick during or before adding in the clarified butter, whisk in a little bit of lemon juice or warm water.
- When whisking the egg yolks in the double boiler, take care to whisk vigorously or they will scramble. If they start to, you can save the sauce by immediately removing the bowl from the double-boiler.
- You may use less butter as it may thicken with less than the recipe calls for.
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
78mg
(26%)
Sodium
3mg
(0%)
Potassium
25mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
87IU
(2%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 3mg | 0% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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