Classic Béarnaise Sauce Recipe

Name: Classic Béarnaise Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 1/4 cup white wine vinegar; 1/4 cup dry white wine; 2 tablespoons finely chopped shallots; 2 tablespoons chopped fresh tarragon (divided); 3 egg yolks; 1/2 cup unsalted butter (melted); 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper

25 min 4 servings Medium

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Classic Béarnaise Sauce Recipe

A creamy, tarragon-infused béarnaise sauce perfect for steak, naturally gluten-free.

Prep

10 min

Cook

15 min

Total

25 min

Servings

Difficulty

Medium

Béarnaise sauce is a classic French sauce known for its creamy texture and aromatic flavour, thanks to fresh tarragon and shallots. This version of béarnaise sauce brings together a velvety egg-yolk-and-butter emulsion with a tangy tarragon-shallot reduction that’s perfect for drizzling over steaks or grilled vegetables. It's ideal for those who love rich, buttery sauces with a hint of herbal freshness. Our recipe ensures that even home cooks can achieve that perfect restaurant-quality béarnaise sauce without any fuss. By following our detailed instructions, you'll master this sauce, impressing your family and friends with its professional taste.

Ingredients

Servings

For the béarnaise sauce

Instructions

Prepare the reduction

In a small saucepan, combine the vinegar, wine, shallots, and half of the tarragon. Simmer over medium heat until reduced to about 2 tablespoons, approximately 5 minutes. Strain and cool slightly.

Pro tip: Use a fine mesh sieve to remove shallots and tarragon for a smooth sauce.

Whisk the egg yolks

In a heatproof bowl, whisk the egg yolks until thickened and pale. Set the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.

Pro tip: Constantly whisk to prevent the yolks from scrambling.

Add the reduction

Slowly whisk in the strained vinegar reduction into the egg yolks until well combined and thickened.

Pro tip: This forms the base of your emulsion.

Incorporate the butter

Gradually add the melted butter in a thin stream, whisking constantly until the sauce is thick and creamy.

Pro tip: Ensure the butter is warm, not hot, to avoid breaking the sauce.

Season the sauce

Stir in the remaining tarragon, salt, and black pepper. Taste and adjust seasoning if necessary.

Pro tip: Add more tarragon for an extra herbal kick.

Serve immediately

Transfer the sauce to a serving dish and serve warm. If needed, keep the sauce warm over a bain-marie.

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Tips & Tricks

<ul><li>Use fresh tarragon for the best flavour.</li><li>Whisk constantly to avoid curdling.</li><li>Adjust the vinegar to taste for acidity.</li></ul>

Serving Suggestions

Serve this classic béarnaise sauce warm, drizzled over grilled steak, chicken, or fish for an instant upgrade to your meal. It pairs exceptionally well with roasted asparagus or potatoes, balancing the richness with fresh, earthy notes. To make ahead, prepare the sauce and store it in a warm place for up to 30 minutes. If refrigerating, gently reheat in a saucepan over low heat, whisking constantly to prevent splitting. Leftovers can be stored in an airtight container in the fridge for up to two days.