Béarnaise Sauce
By Groceree
Also known as Sauce Béarnaise
A warm emulsion of egg yolks and butter flavoured with a reduction of white wine vinegar, shallot and tarragon — hollandaise with attitude. Made for steak frites, and just as good with fish and asparagus.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Ingredients
white wine vinegar4 tbsp
dry white wine4 tbsp
shallots1- tarragon1 small bunch
black peppercorns6
egg yolks3
butter200 g
salt1 pinch
lemons (optional)½
water1 tbsp
Instructions
- 01
Pick the leaves from the stalks and set them aside. Finely chop the and crush the , then simmer them with the , the and the stalks until reduced to about 2 tablespoons. Strain and cool slightly.
- 02
Meanwhile, melt the gently, skim off the foam and pour the clear away from the milky solids at the bottom. Keep it warm.
- 03
Whisk the reduction with the and a tablespoon of water in a heatproof bowl over barely simmering water until thick and pale, and the whisk leaves a trail.
- 04
Take off the heat and whisk in the warm clarified a little at a time, then in a thin stream, until thick and glossy.
- 05
Finely chop the leaves and stir them in, season with , and add a squeeze of if it needs lifting.
- 06
Keep warm over the pan, off the heat, and use within 30 minutes.
Notes
- For hollandaise, skip the reduction and tarragon and season the finished sauce with lemon juice instead.
- If it splits, whisk a spoonful of hot water into a fresh yolk and slowly whisk the split sauce back into it.
- Too hot and the yolks scramble; too cold and the butter will not emulsify. Keep it warm, never hot.
- The yolks are only lightly cooked. For pregnant women, young children, older people or anyone with a weakened immune system, use pasteurised eggs.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 2 g
- Carbs
- 1 g
- Fat
- 43 g
Estimated from the ingredients.
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