Béarnaise Sauce

Name: Béarnaise Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 shallot, minced; 2 tbsp fresh tarragon, chopped; 2 tsp fresh chervil or parsley, chopped; 1/4 cup white wine vinegar; 1/4 cup dry white wine; 1/2 tsp black peppercorns, crushed; 3 large egg yolks; 3/4 cup unsalted butter, clarified, warm; 1/4 tsp salt; pinch cayenne pepper

A luxurious French sauce made with clarified butter, egg yolks, white wine vinegar, and fresh herbs. This classic sauce is perfect for steak, eggs, or roasted vegetables.

25 minMediumServes 4240 cal/serving

FrenchSauceStovetopVegetarianLow CarbNut-FreeSoy-FreeGluten-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 shallot, minced
2 tbsp fresh tarragon, chopped
2 tsp fresh chervil or parsley, chopped
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 tsp black peppercorns, crushed
3 large egg yolks
3/4 cup unsalted butter, clarified, warm
1/4 tsp salt
pinch cayenne pepper

Instructions

1

In a small saucepan, combine 1 minced shallot, half of the 2 tbsp chopped fresh tarragon, 1/4 cup white wine vinegar, 1/4 cup dry white wine, and 1/2 tsp crushed black peppercorns.
2

Bring the mixture to a simmer over medium heat and reduce until only about 2 tablespoons of liquid remain, about 5-7 minutes.
3

Strain the reduction into a heatproof bowl, pressing on the solids to extract all the liquid. Discard solids and let the reduction cool slightly.
4

Place the bowl over a pot of barely simmering water, making sure the bottom doesn't touch the water.
5

Add 3 large egg yolks to the reduction and whisk constantly until the mixture becomes pale and thick, about 3-4 minutes.
6

Remove from heat and very slowly drizzle in 3/4 cup clarified, warm unsalted butter while whisking continuously to form an emulsion.
7

Stir in the remaining fresh tarragon, 2 tsp chopped fresh chervil or parsley, 1/4 tsp salt, and a pinch of pinch cayenne pepper.
8

Serve immediately or keep warm for up to 30 minutes. If the sauce becomes too thick, whisk in a few drops of warm water.

Questions

Can I make Béarnaise Sauce dairy-free?

Yes. The dairy in this entry is 3/4 cup unsalted butter, clarified, warm. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Béarnaise Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. Egg-emulsified sauces do not freeze; make only what you will use within the week.

Can I halve or double Béarnaise Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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