Bearnaise Sauce
The classic French steak sauce: egg yolks whisked with a tarragon and shallot vinegar reduction and emulsified with warm melted butter. Makes about 1 cup.
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Bearnaise is the steakhouse sauce: a rich, buttery emulsion like hollandaise, flavored with tarragon, shallot and a tangy vinegar reduction. It is the classic partner for filet mignon and steak frites.
Work over gentle heat, and add the butter slowly; patience is what keeps it smooth.
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1 small shallot, minced
- 1 tablespoon chopped fresh tarragon, plus 1 tablespoon for finishing
- 1/4 teaspoon crushed black peppercorns
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter, melted and warm
- Salt and a pinch of cayenne
Instructions
- Make the reduction. Simmer the vinegar, wine, shallot, 1 tablespoon tarragon and peppercorns until reduced to about 2 tablespoons. Strain and cool slightly.
- Whisk the yolks. In a heatproof bowl set over barely simmering water, whisk the yolks with the reduction until thick and pale, 2 to 3 minutes.
- Add the butter. Off the heat, add the warm butter a few drops at a time, whisking constantly, then in a thin stream, until thick and glossy.
- Finish. Stir in the remaining tarragon and season with salt and cayenne. Serve warm.
Tips
- If the sauce starts to separate, whisk in a teaspoon of warm water.
- Hold it warm in a thermos for up to an hour.
Questions about this recipe
- What is the difference between bearnaise and hollandaise?
- Bearnaise uses a tarragon, shallot and vinegar reduction; hollandaise uses lemon juice.
- Can I make bearnaise ahead?
- It is best fresh, but it holds for an hour in a warm thermos.
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