Classic Béarnaise Sauce – Girl Carnivore

This traditional bearnaise sauce is made with white wine, egg yolks, dijon mustard, and different easy components. It’s a model of one of many 5 French mom sauces everybody ought to grasp. A flexible steak sauce filled with taste that may go along with varied dishes, together with rooster, veggies, and seafood!

When crafting this béarnaise sauce recipe, we examined different recipes to make sure we understood what makes this traditional recipe work. Whereas we wished to make this a straightforward bearnaise sauce recipe, we didn’t need to take shortcuts. After trial and error, this bearnaise sauce recipe we discovered greatest reminded us of the traditional, creamy sauce we all know and love.

This bearnaise recipe is just not solely filled with taste, nevertheless it creates an ideal creamy texture, thicker than our peppercorn sauce. The tarragon, ghee, dijon, and white wine vinegar, together with the opposite obligatory components) deliver this sauce to life. This luscious sauce is terrific over fish, rooster, and greens like asparagus.

What Is Bearnaise Sauce?

Béarnaise sauce is a scrumptious French sauce typically served with a steak at steakhouses or high-quality eating institutions. It’s sometimes made with egg yolks, butter, vinegar, tarragon, and shallots, with a contact of black pepper. Bearnaise sauce tastes creamy, wealthy, and buttery. It’s barely acidic and herby. When you’re a fan of hollandaise sauce, this recipe builds on a traditional hollandaise recipe.

It’s an old-school recipe harking back to days of white linen tablecloths and 5-star service. And for those who can grasp it, it’s going to take your cooking prowess to a brand new stage.

Steak with sauce bearnaise is as traditional because it will get. And it’s greatest with gentle steaks like sous vide filet mignon and even an expertly cooked medium-rare oven-roasted chateaubriand. It’s additionally the proper accompaniment to different mild-flavored proteins the place a lift of fats and taste can elevate the dish, like poached salmon or rooster breast.

Bearnaise Sauce Elements

• White wine – use a dry wine you’d take pleasure in consuming later.
• White wine vinegar 
• Shallot
• Contemporary Tarragon sprigs 
• Egg Yolks 
• Water
• Lemon juice 
• Ghee – or clarified butter. You need to work with melted butter that has milk solids eliminated.
• Dijon mustard 

To Serve: 

• Pinch Salt – we at all times use kosher salt when cooking.
• Freshly floor black pepper
• Minced recent tarragon for garnish

Make Béarnaise Sauce

• To Begin: In a small saucepan preheated over medium warmth, mix wine, vinegar, and shallot. Add the tarragon, stir sometimes, and let the liquid cut back. Take away from warmth and put aside to chill. 

• Make the emulsion: Set the ghee in a pot over low warmth to return to liquid type however don’t deliver as much as warmth.
• In the meantime, mix egg yolks with the water in a small pot and whisk. 
• Place over low warmth, and whereas whisking repeatedly, add the liquified ghee one tablespoon at a time, mixing in earlier than including the subsequent.
• After the sixth or seventh tablespoon of ghee, flip off the warmth and proceed to combine in, whisking continuously. It’s the fixed even warmth that helps forestall it from overcooking and making scrambled eggs.
• When the clarified butter is absolutely emulsified into the egg, it is best to have a easy sauce. See our notes beneath on what to do in case your sauce splits.
• Stir within the Dijon mustard with a whisk till easy.
• Take away the tarragon sprig from the shallots and blend it into the sauce. Add the recent tarragon and season with kosher salt and coarse floor black pepper to style. Serve instantly over freshly grilled or pan-seared steaks, and luxuriate in. 

serve / What to serve it with

This traditional sauce is superb over pan-seared filet mignon or cuts with a beefier taste like top sirloin steak and smoked beef tenderloin. If you wish to elevate any pan-seared steak, this sauce ought to be a consideration. It’s additionally great on roasted or poached rooster breast, blanched asparagus, roasted or blanched fish, and even over recipes like poached halibut.

Leftovers & Reheating

It’s greatest to serve bearnaise sauce instantly. When you aren’t serving the sauce instantly, retailer it in a thermos or scorching liquid container with a lid to maintain it heat till able to serve inside an hour or two. You need to keep away from reheating this sauce over direct warmth. 

Refrigerate: When you do find yourself with leftover sauce, you possibly can retailer it in an hermetic container and within the fridge for as much as two days.

Reheat: If wanted, it may be reheated over a double boiler, whisking to deliver the sauce to temp. 

Recipe FAQs

We hope you take pleasure in this scrumptious bearnaise sauce recipe. Is that this your first time making this traditional sauce? Whether it is, tell us the way it went for you within the feedback beneath, and make sure to fee the recipe. We’d love to listen to what you paired it with and the way it was obtained for those who shared it with others.