In my world, there’s nothing better than a perfectly cooked steak, drenched (DRENCHED I TELL YOU!) in equally perfectly made Béarnaise sauce. The silky smooth texture, the richness, the tangy acidity, and the slight kick from the tarragon – it’s just the ultimate steak dinner companion. And honestly, not just steak dinner. It’s amazing with grilled fish, perfect with pan fried vegetables and it even has its place on the brunch table in my house.

But, to be clear, over the years – I have ruined dozens of Béarnaise sauce batches, using the traditional method of hand whisking clarified butter into an egg yolk mixture in a bain marie. And I’ve cursed my whisking technique to hell multiple times, while sweating away to be able to serve the sauce at the perfect time and temperature.

Luckily for me – and by association, for you too – those days are over. With this Béarnaise-technique, chances of failing are ZERO. You’ll end up with perfectly fluffy, creamy and delicious sauce – every single time.

The secret?

Blending.

Yup. The trusty blender (immersion or countertop) to the rescue once again. Read on to get some more background information on Béarnaise sauce, or jump straight down to the recipe to start cooking!

About Béarnaise:

Originating from southwestern France, Béarnaise sauce was created by Chef Jean-Louis Françoise-Collinet in the 19th century. Béarnaise sauce combines clarified butter and egg yolks with flavorful shallots, tarragon, chervil, and white wine vinegar.

Relation to Hollandaise:

Although Béarnaise and Hollandaise sauces both share a creamy base of emulsified butter and egg yolks, it’s the addition of tarragon and shallots that sets Béarnaise apart, giving it a unique flavor.

What to Serve it With:

Transform your grilled or pan-fried meats, fish, and chicken into something extraordinary with a drizzle of Béarnaise sauce. Even vegetables and eggs Benedict get an amazingly delicious upgrade with a spoonful of this golden sauce.

Master the Traditional Technique:

The traditional way of making Béarnaise sauce is to use a double boiler or bain-marie to gently heat the ingredients while constantly whisking. This method ensures a smooth and creamy consistency without the risk of curdling – in theory. In reality, it is hit and miss for most home cooks – which is why our method is so much better.

Versions:

For a fun twist on the classic Béarnaise, explore variations like Foyot sauce, which incorporates a meat glaze, or Choron sauce, an awesome blend of Béarnaise and tomato purée, perfect for adding an extra layer of flavor.

Fresh is Best:

Béarnaise sauce is best served immediately after preparation to maintain its silky texture. If you need to store it briefly, choose a warm spot to avoid separation, but remember that refrigeration can cause the sauce to solidify and lose its smoothness.

Step by Step Guide to Making Béarnaise Sauce

Prepare the Reduction:

1. In a small saucepan, combine white wine, vinegar, chervil stems, tarragon stems, shallot slices, and black peppercorns.
2. Bring to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer.
3. Cook until reduced to about 1 1/2 tablespoons, typically around 15 minutes.
4. Strain the reduction into a small bowl, ensuring to extract as much liquid as possible.

Make the Béarnaise Base:

1. In a blender or a container suitable for an immersion blender, combine the strained reduction, egg yolks, and a pinch of salt.
2. Melt the butter in a separate saucepan until foaming subsides, then transfer to a measuring cup.

Emulsify the Sauce:

1. With the blender running at medium speed, gradually add the hot melted butter to the egg yolk mixture, ensuring it emulsifies and becomes thick and creamy.
2. Season with salt to taste and mix again.

Final Touch:

1. Stir in the finely chopped tarragon and chervil by hand.
2. Serve immediately, or keep warm up to an hour before serving in a small lidded pan on very low heat. Whisk before serving.

Béarnaise Sauce FAQ:

Can Béarnaise sauce be reheated? It’s best served fresh. If reheating is necessary, gently warm it over very low heat, whisking continuously to prevent separation.

What is the difference between Béarnaise and Hollandaise sauce? Béarnaise includes shallots, tarragon, and vinegar, giving it a distinct flavor compared to the simpler lemon-butter taste of Hollandaise.

What dishes pair well with Béarnaise sauce? It’s excellent with steak, grilled fish, chicken, vegetables, eggs Benedict, and even brunch items like asparagus or potatoes.

Can I store leftover Béarnaise sauce? Ideally consumed immediately, leftover sauce can briefly stay warm, but refrigeration may cause it to solidify and lose its smooth texture.

Can I use dried herbs in Béarnaise sauce? Fresh herbs provide the best flavor, but dried herbs can be used in a pinch—just reduce the amount as their flavor is more concentrated.

Help, what do I do if my Béarnaise sauce breaks? If your sauce breaks, whisk another egg yolk with a tablespoon of warm water in a clean bowl, then slowly whisk in the broken sauce until it re-emulsifies.

Easy Béarnaise Sauce: The Foolproof Method

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4.9 from 15 reviews

• Author: Kalle Bergman
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Classic Béarnaise, usually intimidating, becomes surprisingly easy with our foolproof method. Rich, tangy, and perfect for steak.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cups (118 ml) dry white wine
• 1/4 cups (59 ml) white wine vinegar
• 3 sprigs chervil
• 4 sprigs tarragon
• 1 small shallot
• 1/2 tsp whole black peppercorns
• 2 large egg yolks
• Kosher salt
• 3/4 cups (177 ml) salted butter

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Instructions

Prepare the Reduction

1. In a small saucepan, combine white wine, vinegar, chervil stems, tarragon stems, shallot slices, and black peppercorns. Bring to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook until reduced to about 1 1/2 tablespoons, typically around 15 minutes. Strain the reduction into a small bowl, ensuring to extract as much liquid as possible.

Make the Béarnaise Base

1. In a blender or a container suitable for an immersion blender, combine the strained reduction, egg yolks, and a pinch of salt. Melt the butter in a separate saucepan until foaming subsides, then transfer to a measuring cup.

Emulsify the Sauce

1. With the blender running at medium speed, gradually add the hot melted butter to the egg yolk mixture, ensuring it emulsifies and becomes thick and creamy. Season with salt to taste and mix again.

Final Touch

1. Stir in the finely chopped tarragon and chervil by hand. Serve immediately, or keep warm up to an hour before serving in a small lidded pan on very low heat. Whisk before serving.

Notes

• For a smoother sauce, use a high-quality immersion blender to emulsify the butter and egg yolks.
• If you don’t have fresh herbs, you can substitute 1 teaspoon of dried tarragon and 1/2 teaspoon of dried chervil.
• To prevent the sauce from breaking, ensure the butter is melted but not browned, and add it slowly to the egg yolks while blending continuously.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Emulsifying
• Cuisine: French

Nutrition

• Serving Size: 2 tablespoons
• Calories: 150
• Sugar: 1
• Sodium: 200
• Fat: 15
• Saturated Fat: 9
• Unsaturated Fat: 5
• Trans Fat: 0g
• Carbohydrates: 2
• Fiber: 0g
• Protein: 2
• Cholesterol: 100

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