Béarnaise Recipe
Indulge in the rich and velvety Béarnaise sauce, a classic French delight made with luscious egg yolks, fragrant tarragon, and a hint of shallots. This luxurious sauce elevates any dish, draping your steak or vegetables in a creamy, herb-infused embrace that promises to tantalize your taste buds and elevate your dining experience to new heights.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sauce Ingredients
Method
Preparation Instructions
- 1
Step 1: Prepare the Reduction
In a small saucepan, combine the white wine vinegar, dry white wine, shallots, and half of the chopped tarragon. Bring the mixture to a simmer over medium heat and reduce it until it is about 2 tablespoons in volume. This should take about 5-7 minutes. Strain the mixture and set aside to cool.
- 2
Step 2: Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and the cooled reduction until well combined.
- 3
- 4
- 5
Step 5: Season the Sauce
Remove from heat and stir in the remaining tarragon, salt, and white pepper to taste. Serve immediately or keep warm until serving.