Béarnaise

Let’s talk Béarnaise—a luscious, buttery sauce with a hint of fresh herbs and tangy vinegar that can elevate steaks, veggies, or fish to something truly special. This classic French sauce feels fancy but is really about patience and love in the kitchen. Stick with me, and I’ll walk you through making this silky, fragrant delight from scratch.

Tags / Categories

• Flavor profile: Buttery, tangy, herbaceous
• Main ingredients: Egg yolks, butter, tarragon, shallots, white wine vinegar
• Region: France (Béarn, Southwestern France)
• Usage: Steak topping, seafood accompaniment, vegetable enhancement

Quick Info Box

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Difficulty Level: Intermediate (requires some whisking finesse)
• Yield: About 1 cup (enough for 4 servings)

Ingredients List

• 3 large egg yolks
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 tablespoons finely chopped shallots
• 1 tablespoon fresh tarragon leaves, chopped (plus extra for garnish)
• 1 tablespoon fresh chervil or parsley, chopped (optional)
• 1/2 cup unsalted butter (1 stick), melted and hot
• Salt and freshly ground black pepper, to taste
• A squeeze of fresh lemon juice (optional, for brightness)

Instructions

1. Make the vinegar reduction: Combine the white wine vinegar, white wine, chopped shallots, and half the tarragon (and chervil if using) in a small saucepan. Simmer gently until the liquid reduces by about half, concentrating those lovely herbal, tangy notes. Pour this through a fine sieve to catch the solids and let it cool slightly. Your kitchen already smells amazing, right?
2. Set up a double boiler: Place a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. This indirect heat is the secret to smoothly cooking the eggs without scrambling them; patience is key here.
3. Whisk the egg yolks and reduction: Add the cooled vinegar reduction to the egg yolks in the bowl. Whisk constantly, slowly building volume, until the mixture lightens in color and thickens into a ribbon-like consistency. If your arm gets tired, take a breath—you’re almost there.
4. Slowly add the butter: Pour in the hot melted butter in a slow, steady stream while whisking vigorously. This is the magic moment when your sauce emulsifies into a glossy, creamy perfection. If it breaks (looks curdled or too thin), don’t panic—we’ll troubleshoot below.
5. Finish with herbs and seasoning: Stir in the remaining chopped tarragon, season with salt and pepper, and optionally add a squeeze of fresh lemon juice for brightness. Taste and adjust—sometimes a tiny pinch of extra tarragon takes things from good to wow.
6. Serve immediately: Béarnaise doesn’t wait around—it’s best served fresh and warm. Keep it cozy by placing the bowl in a warm spot or atop a pot of warm water (off the heat) if you need to hold it briefly.

Serving Suggestions

• Classic with a perfectly grilled ribeye or tender filet mignon—rich, herbal, and indulgent.
• Drizzle over steamed asparagus or roasted green beans for a veggie upgrade.
• Try it beside pan-seared salmon or other fatty fish, adding contrast and richness.
• Use as a decadent dip for crispy fries or sautéed mushrooms when you want to impress.

Origin & History

Béarnaise sauce traces back to the mid-19th century and is believed to have been created by Chef Jules Collinet from the former province of Béarn, nestled in southwestern France. It’s essentially a derivative of Hollandaise, elevated by the addition of tarragon and shallots for its distinctively fresh, herbal character. The sauce perfectly embodies French culinary elegance—simple ingredients transformed through technique and patience into a sublime accompaniment beloved worldwide.

Variations & Substitutions

• Tarragon substitute: If you can’t find fresh tarragon, dried tarragon works in a pinch, though it’s less vibrant. For a twist, try fresh dill or marjoram for a different herbal tone.
• Dairy-free version: Swap butter for a plant-based alternative, like clarified coconut oil, but note it may change the flavor slightly. Whisk carefully to maintain emulsification.
• Vinegar variations: Experiment with champagne vinegar or a splash of lemon juice instead of white wine vinegar to tweak acidity levels.
• Additional aromatics: Add a small crushed garlic clove into the reduction if you like a subtle garlicky note.

Storage & Make-Ahead Tips

Béarnaise is best enjoyed fresh because the emulsion may separate upon cooling. If you need to make it ahead, store in an airtight container in the refrigerator for up to 2 days. To gently reheat without breaking, place the sauce bowl over a pot of warm water and whisk continually. Avoid microwaving—it tends to scramble the delicate eggs. If it breaks, whisk in a spoonful of warm water or an extra egg yolk off heat to bring it back to life.

Nutritional Information

Per 1/4 cup serving (approximate):

• Calories: 230
• Fat: 24g (mostly from butter)
• Protein: 2g
• Carbohydrates: 1g

Related Sauces / Try Next

• Hollandaise Sauce – The buttery classic from which Béarnaise evolved
• Chimichurri – A fresh, zesty herb sauce perfect on grilled meats
• Rémoulade – A tangy, creamy French condiment with herbs and pickles

FAQ

What do I do if my Béarnaise breaks or separates?

If your sauce looks curdled or oily, whisk a tablespoon of warm water or a new egg yolk in a separate bowl, then slowly whisk the broken sauce into it until it emulsifies again. Temperature control is key, so keep your heat gentle.

Can I use whole eggs instead of just yolks?

For traditional Béarnaise, only yolks are used to achieve that rich, silky texture. Adding whites may make the sauce too loose and less creamy.

How long can I keep Béarnaise in the fridge?

Keep it tightly covered and refrigerated for up to 2 days. When ready to serve, gently rewarm as described to maintain texture.

There you have it—Béarnaise in all its buttery, herbal glory. With just a bit of care, you can craft this classic sauce that brings a touch of French finesse to your home cooking. Now, go ahead, grab that skillet, and make your next meal unforgettable!