A classic French egg-based sauce - rich, buttery and pungently flavoured with vinegar, shallot, peppercorns and tarragon. Bearnaise sauce is wonderful with grilled steak but it is also delicious just with good crusty bread dipped into it.
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Units: US | Metric
- 1First clarify the butter. Put it in a small saucepan over low heat. When the milky sediment rises to the top, either skim off the sediment with a spoon or pour the butter through a small muslin-lined sieve set over a bowl.
- 2Put the vinegar, 2 tablespoons of the tarragon, the shallot and crushed peppercorns in a small, heavy-based saucepan. Simmer gently until reduced by half.
- 3Remove from the heat and allow to cool.
- 4Add the egg yolks and cold water to the vinegar mixture. Set the pan over low heat and whisk continuously for about 10 minutes until the sauce emulsifies. Do not allow it to reach boiling point.
- 5Remove the pan from the heat. Whisk in the clarified butter a little at a time. Season to taste, then push the sauce through a fine sieve.
- 6Stir in the remaining tablespoon of tarragon, the chervil and lemon juice to taste. Serve immediately.
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Nutritional Facts for Bearnaise Sauce
Serving Size: 1 (70 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 335.6
- Calories from Fat 319
- Total Fat 35.5 g
- Saturated Fat 21.6 g
- Cholesterol 212.2 mg
- Sodium 11.9 mg
- Total Carbohydrate 3.4 g
- Dietary Fiber 0.2 g
- Sugars 0.2 g
- Protein 2.8 g
The following items or measurements are not included:
white wine vinegar