Description
A classic, silky, restaurant-style béarnaise sauce that comes together easily with butter, egg yolks, tarragon, and shallots.
Ingredients
Scale
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped shallots
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon chopped fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
- Place the vinegar and shallots in a small saucepan and simmer for 3–4 minutes until slightly reduced.
- Strain the mixture and set aside to cool.
- In a heatproof bowl, whisk the egg yolks until smooth.
- Place the bowl over a pot of gently simmering water, whisking continuously.
- Slowly drizzle the melted butter into the yolks while whisking until thick and glossy.
- Stir in the reduced vinegar mixture, tarragon, parsley, salt, and pepper.
- Remove from heat and serve warm over steak, fish, or vegetables.
Notes
Keep the heat low to prevent scrambling the eggs. Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 95mg
Keywords: béarnaise, sauce, tarragon, steak sauce, easy béarnaise