Classic Béarnaise Sauce Recipe

Béarnaise sauce is a rich, velvety French sauce made with egg yolks, butter, white wine vinegar, and herbs. It’s a perfect pairing for grilled meats like steaks or prime rib, as its tangy, herb-infused flavor cuts through the richness of the meat. With the right technique, you can whip up this decadent sauce to elevate any grilled dish.

Ingredients:

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 tbsp minced shallots
• 2 tbsp fresh tarragon, chopped (divided)
• 1 tbsp fresh chervil or parsley (optional)
• 3 large egg yolks
• 1/2 cup unsalted butter, melted and warm
• Salt and freshly ground black pepper to taste
• 1 tsp lemon juice (optional, for added tang)

Instructions

1. Prepare the Reduction

In a small saucepan, combine the white wine vinegar, white wine, minced shallots, and half of the fresh tarragon. Bring this mixture to a simmer over medium heat and cook until it reduces by about half (around 5-7 minutes). Remove from heat, strain the mixture, and set it aside to cool slightly.

2. Set Up a Double Boiler

Fill a medium saucepan with 1-2 inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl doesn’t touch the water (creating a double boiler). This gentle heat prevents the eggs from scrambling.

3. Whisk the Egg Yolks

In the heatproof bowl, whisk the egg yolks until they begin to thicken. Slowly add the cooled vinegar reduction to the yolks, whisking constantly. The mixture should become creamy and slightly pale in color.

4. Slowly Add the Butter

Once the egg yolk and vinegar mixture is thickened, begin adding the melted butter in a slow, steady stream, whisking constantly. This will emulsify the sauce, giving it a smooth, creamy texture. Continue whisking until all the butter is incorporated and the sauce thickens.

5. Add Herbs and Seasoning

Remove the bowl from the heat and stir in the remaining fresh tarragon and chervil or parsley, if using. Season with salt, pepper, and a squeeze of lemon juice (optional) for added brightness.

6. Serve Immediately

Béarnaise sauce is best served warm, so it’s perfect to make right before serving your grilled meats. Spoon the sauce over steaks, grilled prime rib, or any other dish that could use a rich, tangy complement.

Tips for Perfect Béarnaise Sauce

• Keep the heat low: When whisking the egg yolks, be sure not to overheat them, as this can cause the eggs to scramble. The double boiler method ensures gentle heat.
• Whisk constantly: This helps the sauce emulsify smoothly without separating.
• Make ahead: Béarnaise sauce can be made ahead of time and gently reheated over low heat or a double boiler before serving.

Conclusion

This classic Béarnaise sauce is a delicious, elegant complement to grilled meats, bringing a tangy, herbaceous flavor to rich dishes like steaks or prime rib. The smooth, buttery texture of the sauce enhances the natural flavors of the meat, making it a show-stopper for any special occasion.

Variations

1. Lemon Béarnaise: Add more lemon juice for a tangier version of the sauce.
2. Chive Béarnaise: Substitute tarragon with chives for a milder, oniony flavor.
3. Spicy Béarnaise: Add a pinch of cayenne pepper for a subtle heat.
4. Roasted Garlic Béarnaise: Incorporate roasted garlic into the sauce for a richer flavor.
5. Truffle Béarnaise: Add a drizzle of truffle oil to the finished sauce for a luxurious twist.

Best Pairings

• Grilled steaks (ribeye, filet mignon)
• Prime rib
• Grilled chicken
• Grilled asparagus or vegetables