As an Amazon Associate I earn from qualifying purchases.
This easy Béarnaise sauce recipe for steak is an absolute game-changer for whomever loves the traditional French sauce. I've made it the authentic way (super similar to Hollandaise sauce, which means whisking over a hot stove and many times, having the eggs scramble), and substituting it for a hand blender is amazing.
This sauce is packed with flavor, and it goes so incredibly well with almost any protein. Steak, fish, chicken, any roasted veggies, even on your eggs in the morning.
Jump to:
Why You'll Love this Recipe
- It's bursting with fresh flavors from tarragon and shallots
- This version is easy and quick to make, perfect for busy days
- Elevates any dish with its creamy, tangy goodness
- Versatile: pairs well with steak, fish, vegetables, and more
- Impress your guests with a homemade sauce that tastes like it's from a fancy restaurant
What is Béarnaise Sauce?
Béarnaise sauce is sort of like the child of one of the five classic 'mother sauces' (Hollandaise) in French cuisine. It tastes similar to Hollandaise sauce, but you make it with a shallot and tarragon infused vinegar instead of lemon juice, which in my opinion, develops a more complex flavor.
It's a traditional sauce to serve with steak. If you've never tried it, then you definitely, definitely should. We'll walk through all the tips and tricks along the way.
Ingredients
- Egg yolks: Provide richness and help emulsify the sauce, giving it a creamy texture.
- White wine vinegar: Adds acidity and brightness to balance the richness of the butter, creating a flavorful base for the sauce.
- Tarragon: Infuses the sauce with a unique, slightly sweet and anise-like flavor, adding depth and complexity.
- Shallot: Imparts a delicate onion flavor and enhances the overall aromatic profile of the sauce.
- Unsalted butter: Forms the base of the sauce, contributing a velvety texture and rich, buttery taste.
- Salt and pepper: Seasonings that enhance the flavors of the other ingredients and balance the sauce's taste.
- Lemon juice: Provides a touch of acidity and brightness, enhancing the overall flavor profile of the sauce and adding freshness.
How to Make Béarnaise Sauce
There are a couple of steps to making a the sauce: first, making the infused vinegar, and then making the actual sauce. The traditional, authentic method means gently cooking the egg yolks and butter over a double boiler, and it's hard. And takes a while. Luckily, in recent years, making this sauce via a blender or immersion blender has totally taken over.
We're using an immersion blender here, but it can be easily adapted to work in a blender!
- Prepare the Infused Vinegar:
- In a small saucepan, combine 2 tablespoons of white wine vinegar with 1 tablespoon of chopped fresh tarragon and 1 finely chopped shallot.
- Heat over medium-low heat for about 5 minutes, until warm and fragrant.
- Strain the infused vinegar into a bowl, discarding the solids.
- Melt the Butter:
- In a separate saucepan or in the microwave, melt 1 cup (2 sticks) of unsalted butter until it's foamy but not browned.
- Blend the Egg Yolks:
- In a tall, narrow container (like a measuring cup or a jar), add 3 egg yolks.
- Insert the immersion blender into the container and blend until the yolks are smooth.
- Slowly Add the Melted Butter:
- With the immersion blender running, slowly pour the melted butter into the container in a steady stream.
- Continue blending until all the butter is incorporated and the sauce thickens.
- Season and Finish the Sauce:
- Once all the butter has been added, season the sauce with salt, pepper, and add your infused vinegar.
- Blend for a few more seconds to ensure everything is well combined.
- Serve and Enjoy:
- Transfer the béarnaise sauce to a serving dish or use it immediately to top your favorite dish, such as steak, fish, or vegetables.
Making Ahead and Reheating
Honestly, this is best served fresh. But if you really, really need to make it ahead and reheat it, here's what I recommend.
- Prepare the Double Boiler:
- Fill a saucepan with a few inches of water and bring it to a gentle simmer over medium heat.
- Place a heatproof bowl or the top of a double boiler over the simmering water, ensuring that the bottom of the bowl doesn't touch the water.
- Reheat the Sauce:
- Transfer the chilled béarnaise sauce to the bowl set over the double boiler.
- Stir the sauce occasionally with a whisk or spoon as it heats up. This helps ensure even reheating and prevents the sauce from separating.
- Monitor the Temperature:
- Keep an eye on the temperature of the sauce and the water in the double boiler. Avoid letting the water boil vigorously, as this can cause the sauce to overheat and potentially curdle.
- Adjust Consistency and Seasoning:
- If the sauce thickens too much during reheating, you can whisk in a small amount of warm water or melted butter to adjust the consistency.
- Taste the reheated sauce and adjust the seasoning with salt, pepper, and lemon juice as needed.
- Serve:
- Once the sauce is heated through and reaches the desired consistency, remove it from the double boiler.
- Serve the warm béarnaise sauce immediately over your favorite dish and enjoy!
Serve With:
Frequently Asked Questions
Yes, you absolutely can. Just make sure the butter is nice and hot before you add it to your egg yolks.
Add about a tablespoon of water, then blend again. Add more water until you reach the desired consistency.
You can use parsley, but it will change the flavor drastically. Definitely try to get your hands on some tarragon if you can!
📖 Recipe
Béarnaise Sauce
Equipment
- Immersion Blender or Stand blender
Ingredients
- 3 egg yolks
- 4 tablespoon white wine vinegar
- 1 tablespoon fresh tarragon
- 1 shallot chopped
- 1 C unsalted butter melted
- salt & pepper to taste
Instructions
- In a small saucepan, combine the white wine vinegar, chopped tarragon, and shallot.
- Heat over medium-low heat for about 5 minutes, until the mixture is warm and fragrant.
- Strain the infused vinegar into a bowl, discarding the solids.
- Melt the butter until foamy but not browned.
- Blend egg yolks in a blender until smooth.
- Slowly pour melted butter into the blender while it's running until thick.
- Season with salt, pepper, and infused vinegar to taste.
- Blend for a few more seconds, then serve over your favorite dish.
Notes
- Béarnaise sauce is best served fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently over low heat before serving.
- For a smoother consistency, strain the finished sauce through a fine mesh sieve before serving to remove any lumps or solids.
- Customize the sauce by adjusting the seasoning to your taste preferences. Add more lemon juice for extra tanginess or increase the amount of tarragon for a stronger herbal flavor.
- Ensure the butter is melted but not browned before adding it to the egg yolks to prevent the sauce from becoming too dark or having a burnt taste.
- Use caution when reheating the sauce to avoid overheating, as this can cause the sauce to separate. Gentle heat and frequent stirring are key to maintaining its creamy texture.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Leave a Reply