Description
A rich, silky and foolproof béarnaise sauce with classic French flavors, perfect for steak, fish, or vegetables.
Ingredients
Scale
- 3 egg yolks
- 200g unsalted butter
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 1 small shallot, finely minced
- 1 tablespoon fresh tarragon, finely chopped
- 1 teaspoon fresh chervil, chopped
- Salt to taste
- White pepper to taste
- 1 tablespoon lemon juice
Instructions
- In a small saucepan, combine vinegar, white wine, shallot, and half of the tarragon.
- Simmer gently until reduced by half, then strain and let cool slightly.
- Melt the butter gently over low heat and keep warm.
- Place egg yolks and the reduction in a heatproof bowl.
- Set the bowl over a saucepan of gently simmering water.
- Whisk constantly until the mixture thickens and becomes pale.
- Slowly drizzle in the warm butter while whisking continuously.
- Continue whisking until the sauce is thick and glossy.
- Season with salt, white pepper, lemon juice, and remaining tarragon and chervil.
- Serve immediately while warm.
Notes
Keep the heat gentle and whisk constantly to prevent the sauce from curdling. Serve fresh for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 190mg
Keywords: foolproof béarnaise sauce, béarnaise, French sauce, steak sauce, butter sauce