📝 About This Recipe
Considered the 'child' of Hollandaise, Béarnaise is a pillar of French haute cuisine, characterized by its luxurious buttery texture and the aromatic punch of fresh tarragon and shallots. This sauce offers a sophisticated balance of acidity from white wine vinegar and the rich, golden creaminess of tempered egg yolks. It is the definitive accompaniment for a perfectly seared steak, elevating a simple meal into a grand Parisian dining experience.
🥗 Ingredients
The Reduction
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1/4 cup White Wine Vinegar (high quality)
- 2 tablespoons Shallots (very finely minced)
- 2 tablespoons Fresh Tarragon (stems reserved, leaves finely chopped)
- 1 tablespoon Fresh Chervil (finely chopped (optional))
- 1/2 teaspoon Black Peppercorns (crushed)
The Emulsion Base
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (2 sticks, cut into cubes)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1/2 teaspoon Lemon Juice (freshly squeezed, to brighten the finish)
- 1 teaspoon Water (cold, kept nearby to rescue the emulsion)
👨🍳 Instructions
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1
In a small saucepan over medium heat, combine the white wine, vinegar, minced shallots, crushed peppercorns, and the stems of the tarragon.
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2
Simmer the mixture until it reduces to about 2 tablespoons of liquid. This concentrated 'essence' is the flavor backbone of your sauce.
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3
Strain the reduction through a fine-mesh sieve into a small bowl, pressing on the solids to extract all the flavor. Discard the solids and set the liquid aside to cool slightly.
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4
While the reduction cools, melt the butter in a separate saucepan over low heat. Once melted, keep it warm but not boiling.
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5
Set up a bain-marie (double boiler) by placing a heatproof glass or stainless steel bowl over a pot of barely simmering water. Ensure the bottom of the bowl does not touch the water.
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6
Add the 3 egg yolks and the cooled reduction liquid to the bowl. Whisk vigorously and constantly until the mixture becomes pale, thick, and doubles in volume.
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7
Monitor the heat carefully; the yolks should be cooked gently until you can see the whisk leaving trails in the bottom of the bowl (about 3-5 minutes).
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8
Begin adding the warm melted butter very slowly—literally drop by drop at first—while whisking constantly. This slow start is crucial for a stable emulsion.
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9
Once the emulsion has started to take hold and thicken, you can pour the remaining butter in a very thin, steady stream, whisking all the while.
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10
If the sauce becomes too thick, whisk in a few drops of warm water to loosen it to a pourable, ribbon-like consistency.
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11
Remove the bowl from the heat. Fold in the finely chopped fresh tarragon leaves and chervil.
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12
Season with kosher salt, a pinch of cayenne, and the lemon juice. Taste and adjust seasoning as necessary.
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13
Serve immediately while warm, or keep in a warm (not hot) spot for up to 30 minutes before serving.
💡 Chef's Tips
Always use room temperature egg yolks to prevent the sauce from breaking due to thermal shock. If the sauce begins to curdle or separate, immediately whisk in a teaspoon of cold water or a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it. Never let the water in your double boiler reach a rolling boil; excessive heat will scramble the eggs rather than emulsifying them. For a clearer sauce, use clarified butter (ghee) instead of whole butter to remove the milk solids. Fresh tarragon is non-negotiable; dried tarragon lacks the essential oils and bright anise flavor required for an authentic Béarnaise.
🍽️ Serving Suggestions
Classic Filet Mignon or Ribeye steak, grilled to medium-rare. Roasted asparagus spears or steamed green beans with toasted almonds. Poached eggs over toasted brioche for a luxurious 'Eggs Woodhouse' style breakfast. Grilled salmon or halibut for a rich, herbaceous seafood pairing. A crisp glass of Chardonnay or a light-bodied Pinot Noir to cut through the richness.