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

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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.

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Questions

What is Béarnaise Sauce?

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. This reference files it under French sauce: made on the stovetop, rated medium and about 25 minutes start to finish.

Is there a substitute for white wine in Béarnaise Sauce?

The entry for Béarnaise Sauce calls for 1/4 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I make Béarnaise Sauce less spicy?

Yes. The heat in Béarnaise Sauce comes from pinch cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

Can I make Béarnaise Sauce dairy-free?

Yes. The dairy in Béarnaise Sauce 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.

Is Béarnaise Sauce low-carb?

A serving of Béarnaise Sauce carries 2 g of carbohydrate. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

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