Béarnaise Sauce is a rich, creamy French sauce made with egg yolks, butter, white wine, tarragon, and shallots. Known for its velvety texture and herby, tangy flavor, this classic sauce is a perfect accompaniment for steak, seafood, eggs, and vegetables. Whether drizzled over a grilled ribeye steak or used to elevate your favorite dishes, this homemade Béarnaise sauce adds a gourmet touch to any meal. Easy to make with simple ingredients, it’s the ideal sauce for special occasions or everyday dinners.

Ingredients
- ¼ cup red wine vinegar
- ¼ cup dry white wine
- 1 tablespoon shallots, minced
- 3 tablespoons fresh tarragon, minced (divided)
- ⅛ teaspoon freshly cracked black pepper (adjust to taste)
- 2-3 large pinches salt (adjust to taste)
- 3 large egg yolks
- 14 tablespoons cold butter (1 ¾ sticks), cut into 1-tablespoon pieces (divided)
Instructions
- In a large saucepan over medium heat, combine the red wine vinegar, white wine, shallots, 1 tablespoon of minced tarragon, cracked black pepper, and salt. Stir to incorporate and bring to a boil.
- Once boiling, allow the mixture to reduce until about ¼ cup remains, including the shallots and herbs. This should take about 2-3 minutes, and approximately 2 tablespoons of liquid should remain.
- Remove the saucepan from the heat and strain the mixture into a blender. Discard the shallots and herbs. Let the mixture cool in the blender, uncovered.
- While the mixture cools, return the saucepan to the stove on very low heat. Add the egg yolks and whisk until combined and thickened.
- Add 1 tablespoon of cold butter and whisk to incorporate until the mixture thickens further.
- Add the remaining 1 tablespoon of cold butter and the remaining 2 tablespoons of tarragon to the saucepan. Whisk to combine.
- Transfer the egg yolk mixture to the blender. Let it cool slightly before proceeding.
- While the egg mixture cools, melt the remaining 12 tablespoons of cold butter (¾ cup) in the microwave in 15-30 second intervals, stirring between each, until fully melted but not bubbling or boiling.
- Once the egg yolk mixture has cooled, cover the hole in the blender lid with a dish towel to prevent splattering. Begin blending and slowly add the melted butter, one drop at a time. Continue adding the butter until the sauce thickens and is fully emulsified.
- Once thickened, transfer the béarnaise sauce to a serving dish and serve immediately over your favorite dishes.
Why You’ll Love This Recipe
Béarnaise sauce is a classic French sauce that adds a rich, creamy, and herby flavor to any dish. It’s the perfect complement to grilled steaks, fish, and vegetables. The combination of fresh tarragon, shallots, and egg yolks creates a velvety texture and vibrant taste that elevates any meal. This recipe uses simple ingredients and a few precise techniques to deliver a restaurant-quality sauce right in your own kitchen.
Tips
- Cooling the Mixture: Be sure to allow the vinegar-wine mixture to cool completely before blending it into the egg yolks. This prevents curdling and ensures a smooth texture.
- Butter Temperature: The butter should be melted but not hot, as adding too much heat to the egg yolks can cause them to scramble.
- Whisking: Whisking continuously during the addition of butter ensures the sauce remains smooth and emulsified.
Variations and Substitutions
- Herbs: You can experiment with other herbs like parsley, chives, or thyme if you prefer a different flavor profile.
- White Wine Vinegar: If you don’t have red wine vinegar, you can substitute it with white wine vinegar for a slightly milder flavor.
- Dairy-Free Version: For a dairy-free alternative, use plant-based butter or olive oil in place of the butter, although the texture will be slightly different.
- Garlic Infusion: Add a clove of garlic to the vinegar reduction step for a hint of garlic flavor.
FAQs
How do I store leftover Béarnaise sauce?
Béarnaise sauce is best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring constantly, to prevent the sauce from breaking.
Can I make this sauce ahead of time?
While it’s ideal to make Béarnaise sauce fresh, you can prepare the vinegar and wine reduction and refrigerate it until ready to use. When ready, whisk the egg yolks and melted butter together as directed.
Why is my Béarnaise sauce separating?
If your Béarnaise sauce is separating, it may be because the butter was added too quickly or the mixture was too hot. Slow down the butter addition and ensure it’s at the right temperature.
Serving
Béarnaise sauce is perfect served with steak, roasted or grilled meats, fish, eggs, and vegetables. It’s especially delicious drizzled over a perfectly cooked ribeye steak or grilled salmon. This rich sauce adds depth and flavor to your favorite main dishes.
Suggestions
- Pair with Steak: Serve Béarnaise sauce alongside a juicy steak or grilled lamb chops for an elegant and flavorful meal.
- Vegetarian Pairings: Try it on roasted asparagus, grilled mushrooms, or poached eggs for a vegetarian-friendly option.
- Pair with Wine: Pair Béarnaise sauce with a glass of full-bodied white wine, such as Chardonnay, or a light red like Pinot Noir, to complement its rich, herbal flavor.
Béarnaise Sauce Recipe
6
servings10
minutes10
minutesIngredients
¼ cup red wine vinegar
¼ cup dry white wine
1 tablespoon shallots, minced
3 tablespoons fresh tarragon, minced (divided)
⅛ teaspoon freshly cracked black pepper (adjust to taste)
2-3 large pinches salt (adjust to taste)
3 large egg yolks
14 tablespoons cold butter (1 ¾ sticks), cut into 1-tablespoon pieces (divided)
Directions
- In a large saucepan over medium heat, combine the red wine vinegar, white wine, shallots, 1 tablespoon of minced tarragon, cracked black pepper, and salt. Stir to incorporate and bring to a boil.
- Once boiling, allow the mixture to reduce until about ¼ cup remains, including the shallots and herbs. This should take about 2-3 minutes, and approximately 2 tablespoons of liquid should remain.
- Remove the saucepan from the heat and strain the mixture into a blender. Discard the shallots and herbs. Let the mixture cool in the blender, uncovered.
- While the mixture cools, return the saucepan to the stove on very low heat. Add the egg yolks and whisk until combined and thickened.
- Add 1 tablespoon of cold butter and whisk to incorporate until the mixture thickens further.
- Add the remaining 1 tablespoon of cold butter and the remaining 2 tablespoons of tarragon to the saucepan. Whisk to combine.
- Transfer the egg yolk mixture to the blender. Let it cool slightly before proceeding.
- While the egg mixture cools, melt the remaining 12 tablespoons of cold butter (¾ cup) in the microwave in 15-30 second intervals, stirring between each, until fully melted but not bubbling or boiling.
- Once the egg yolk mixture has cooled, cover the hole in the blender lid with a dish towel to prevent splattering. Begin blending and slowly add the melted butter, one drop at a time. Continue adding the butter until the sauce thickens and is fully emulsified.
- Once thickened, transfer the béarnaise sauce to a serving dish and serve immediately over your favorite dishes.
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