Sauce Bearnaise Recipe
Indulge in our rich and velvety Sauce Bearnaise, a classic French sauce that perfectly balances the tangy notes of tarragon and shallots with the luxurious creaminess of butter. This exquisite sauce elevates your favorite steak or grilled vegetables, adding a touch of elegance and sophistication to every bite. Experience the perfect harmony of flavors that will transport your taste buds to the heart of France.
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 Bearnaise Ingredients
Method
Sauce Bearnaise Directions
- 1
Prepare the reduction
In a small saucepan, combine the minced shallots, white wine vinegar, and dry white wine. Simmer over medium heat until reduced to about 2 tablespoons. Strain and set aside.
- 2
Melt the butter
In another saucepan, melt the unsalted butter over low heat until it is clarified. Discard the milk solids at the bottom if necessary.
- 3
Whisk the egg yolks
In a heatproof bowl, whisk together the egg yolks and the reserved reduction until pale and slightly thickened.
- 4
- 5
Incorporate the butter
Gradually whisk in the melted butter, a little at a time, until the sauce is emulsified and thickened.
- 6
Season the sauce
Stir in the chopped fresh tarragon, salt, and white pepper. Adjust seasoning to taste.
- 7
Serve
Serve the sauce warm over your favorite steak or vegetables.
