📝 About This Recipe
Considered the sophisticated child of Hollandaise, Béarnaise is a cornerstone of classic French gastronomy, originating from the outskirts of Paris in the 1830s. This luxurious emulsion marries the richness of clarified butter and egg yolks with a sharp, aromatic reduction of shallots, peppercorns, and fresh tarragon. It is the ultimate accompaniment for a perfectly seared steak, offering a creamy texture and a bright, herbaceous finish that elevates any meal to a fine-dining experience.
🥗 Ingredients
The Reduction
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 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 (coarsely cracked)
The Emulsion
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (clarified and kept warm (approx. 225g))
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1 pinch Cayenne Pepper (for a subtle warmth)
- 1 teaspoon Warm Water (to adjust consistency if needed)
👨🍳 Instructions
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1
In a small heavy-bottomed saucepan, combine the white wine, white wine vinegar, minced shallots, cracked peppercorns, and the reserved tarragon stems.
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2
Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the liquid by about two-thirds until you have approximately 1.5 to 2 tablespoons of concentrated liquid remaining.
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3
Strain the reduction through a fine-mesh sieve into a small bowl, pressing on the solids to extract every drop of flavor. Discard the solids and let the liquid cool slightly.
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4
Prepare a bain-marie (double boiler) by bringing an inch of water to a gentle simmer in a medium pot. Ensure the bottom of your heatproof mixing bowl will not touch the water.
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5
Place the egg yolks and the strained reduction into the heatproof bowl. Whisk vigorously for about 1-2 minutes until the yolks become pale, frothy, and slightly thickened.
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6
Place the bowl over the simmering water. Continue whisking constantly in a figure-eight motion. Do not let the eggs get too hot or they will scramble; lift the bowl occasionally to regulate the heat.
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7
Whisk until the yolks have doubled in volume and are thick enough that the whisk leaves a visible trail (ribbon stage). This usually takes 3-5 minutes.
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8
Remove the bowl from the heat. Begin adding the warm clarified butter, literally one drop at a time at first, whisking constantly to establish the emulsion.
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9
Once the sauce begins to thicken and stabilize, you can start pouring the butter in a very slow, thin, steady stream while continuing to whisk vigorously.
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10
If the sauce becomes too thick, whisk in a teaspoon of warm water or lemon juice to thin it out before continuing with the butter.
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11
Once all the butter is incorporated, fold in the finely chopped fresh tarragon leaves and chervil.
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12
Season with kosher salt, cayenne pepper, and a few drops of lemon juice to brighten the flavors. Taste and adjust seasoning as necessary.
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13
Keep the sauce in a warm spot (like near the stove) until ready to serve. Do not refrigerate or overheat, as the emulsion will break.
💡 Chef's Tips
Always use clarified butter for the smoothest texture; the milk solids in whole butter can make the sauce greasy. If the sauce breaks (separates), whisk a fresh egg yolk in a clean bowl with a teaspoon of warm water, then slowly whisk the broken sauce into it. Temperature control is vital; your clarified butter should be warm to the touch (about 110°F/43°C), not piping hot. For the best flavor, use only fresh tarragon; dried tarragon lacks the essential oils and anise-like punch required for this dish. Never make this sauce too far in advance; it is best served within 30-60 minutes of preparation.
🍽️ Serving Suggestions
Serve generously over a grilled Filet Mignon or Chateaubriand. Pair with blanched asparagus or roasted long-stemmed broccoli for a vegetarian treat. Drizzle over poached eggs and smoked salmon for a luxurious 'Eggs Royale' twist. Accompany with a crisp French fries (Frites) for the classic Steak-Frites experience. Enjoy with a glass of structured Cabernet Sauvignon or a buttery oaked Chardonnay.