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–+ servings
Béarnaise sauce in a bowl dripping off a spoon.

Béarnaise Sauce

Béarnaise sauce - but make it easy. This recipe packs the flavor for the best steak sauce ever, but it's made with an immersion blender! If you want the true steakhouse experience at home, this is the sauce to do it. Impress everyone, whether it's for date night or a dinner partner, this is a no-fail recipe that
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Prep Time 10 minutes
Cook Time 5 minutes
Course Condiment, Sauce
Cuisine French
Servings 8 people
Calories 231 kcal

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

Calories: 231kcalCarbohydrates: 1gProtein: 2gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 134mgSodium: 8mgPotassium: 53mgFiber: 0.2gSugar: 0.3gVitamin A: 843IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Keyword bearnaise recipe, bearnaise sauce, bearnasie sauce for steak
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