Name: Béarnaise Sauce Recipe: Rich and Flavorful
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup white wine vinegar; 1/4 cup dry white wine; 1 small shallot (finely chopped); 1 tbsp fresh tarragon leaves (chopped); 3 large egg yolks; 1/2 cup unsalted butter (melted); 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tsp lemon juice (optional); Optional: Chopped tarragon (chives); Suggested Pairings: Sparkling water (steak)

Introduction

Table of Contents

Béarnaise Sauce is a rich, flavorful French sauce, perfect for elevating steak, fish, vegetables, or eggs at dinner parties, special occasions, or gourmet meals. This classic recipe, featuring aromatic tarragon, creamy butter, and velvety egg yolks, delivers bold, herbaceous flavors with a luxurious, smooth texture. Presented in a white ceramic sauceboat or bowl, optionally garnished with a pinch of chopped tarragon or chives, this Béarnaise Sauce recipe offers a vibrant, elegant aesthetic that enhances any dish. This recipe provides a simple stovetop method with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a sophisticated, crowd-pleasing condiment that brings refined, savory charm to any occasion.

Ingredients

For the Béarnaise Sauce:

1/4 cup white wine vinegar
1/4 cup dry white wine
1 small shallot, finely chopped
1 tbsp fresh tarragon leaves, chopped (plus extra for garnish)
3 large egg yolks
1/2 cup (1 stick) unsalted butter, melted
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp lemon juice (optional, for brightness)

For Serving:

Optional: Chopped tarragon, chives
Suggested Accompaniments: Grilled steak, poached eggs, roasted asparagus
Suggested Pairings: Sparkling water, red wine
Suggested Aesthetic: Serve in a white ceramic sauceboat or bowl
Suggested Equipment: Small saucepan, heatproof bowl, whisk, double boiler (or makeshift one with a bowl over simmering water), fine-mesh strainer, measuring cups/spoons

Step-by-Step Process

Make Reduction: In a small saucepan, combine white wine vinegar, white wine, shallot, and 1 tbsp tarragon. Bring to a simmer over medium heat and reduce until about 2 tbsp liquid remains (5–7 minutes). Strain through a fine-mesh strainer into a heatproof bowl, discarding solids. Let cool slightly.
Set Up Double Boiler: Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Place the heatproof bowl with the reduction over the saucepan (ensure the bowl doesn’t touch the water).
Whisk Egg Yolks: Add egg yolks to the reduction and whisk constantly over low heat until the mixture thickens slightly (2–3 minutes). Be careful not to scramble the eggs.
Add Butter: Slowly drizzle in melted butter while whisking vigorously, until the sauce is thick and emulsified. Remove from heat.
Season and Adjust: Stir in salt, pepper, and lemon juice (if using). Taste a small spoonful and adjust with more salt, pepper, or lemon juice for a balanced, tangy flavor.
Serve: Transfer sauce to a white ceramic sauceboat or bowl. Optionally garnish with chopped tarragon or chives. Serve warm with grilled steak, poached eggs, or roasted asparagus, paired with sparkling water or red wine.

Tips for Better Béarnaise Sauce

Use fresh tarragon for authentic, vibrant flavor; dried tarragon is less effective.
Taste and adjust the seasoning before serving to balance tangy, herbaceous, and buttery flavors.
Whisk constantly and keep the heat low to prevent the eggs from scrambling or the sauce from breaking.
Melt butter slowly and skim foam for a clearer, smoother sauce.
Present in a white ceramic sauceboat or bowl to highlight the creamy texture and garnishes.
Make fresh: Béarnaise is best served immediately, but can be held warm (not hot) in a warm bowl for up to 30 minutes.
If the sauce breaks, whisk in 1–2 tsp hot water to re-emulsify.
Enhance aesthetic: Garnish with tarragon or chives for a vibrant, elegant pop.

Variations and Customization

Vegan Béarnaise Sauce: Replace egg yolks with 1/4 cup silken tofu and butter with vegan butter; blend until smooth.
Low-Fat Béarnaise Sauce: Reduce butter to 1/4 cup and add 1/4 cup Greek yogurt for a lighter texture.
Gluten-Free Béarnaise Sauce: Naturally gluten-free; confirm vinegar and wine are gluten-free.
Spicy Béarnaise Sauce: Add a pinch of cayenne or 1/4 tsp Dijon mustard for a subtle kick.
Herbed Béarnaise Sauce: Add 1 tsp chopped fresh parsley or chervil with the tarragon.
Lemon Béarnaise Sauce: Increase lemon juice to 1 tbsp for extra tanginess.
Garlic Béarnaise Sauce: Add 1 minced garlic clove to the reduction for a savory twist.
Chive Béarnaise Sauce: Replace half the tarragon with chopped chives for a milder flavor.

Storage and Serving Tips

Leftover sauce can be stored in an airtight container in the fridge for up to 2 days; it can be reheated gently in a double boiler, whisking constantly and adding a splash of water if needed.
Do not freeze, as the emulsion may break upon thawing.
Serve warm for the best velvety texture and flavor.
Use as a sauce for steak, fish, eggs, or vegetables at dinner parties or gourmet meals.
Pair with sparkling water or red wine to complement the rich, herbaceous flavors.
Present in a white ceramic sauceboat or bowl with garnishes for a refined, elegant charm.

Nutritional Information

Based on 8 servings (2 tbsp each):

Calories: 130 kcal
Total Fat: 13g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 160mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 1g
Vitamin A: 10% Daily Value
Vitamin C: 2% Daily Value
Calcium: 2% Daily Value
Iron: 2% Daily Value

Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; high in fat due to butter and egg yolks.

Conclusion

This Béarnaise Sauce recipe delivers a rich, flavorful condiment perfect for steak, fish, or vegetables. It transforms simple ingredients into a sophisticated favorite. Its straightforward preparation and elegant presentation make it a go-to. The creamy tarragon and buttery texture delights with every spoonful. It’s sure to be a cherished recipe, loved for its crowd-pleasing, refined charm.