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.

Naturally gluten-freeVegetarianKetoLow-carbNo added sugar

Contains: milk, egg. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 15 min
  • Total 25 min
  • Yield About 1 cup
  • Level Project

Updated

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Sliced filet mignon topped with bearnaise sauce, with a sauce boat and asparagus

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.

Instructions

  1. Make the reduction. Simmer the vinegar, wine, shallot, 1 tablespoon tarragon and peppercorns until reduced to about 2 tablespoons. Strain and cool slightly.
  2. 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.
  3. 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.
  4. Finish. Stir in the remaining tarragon and season with salt and cayenne. Serve warm.

Nutrition per 1/4 cup (estimated)

280Calories
2 gCarbohydrates
0 gFiber
2 gNet carbs
5 gProtein
27 gFat

Estimated per 1/4 cup (the recipe makes about 1 cup), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeVegetarianNo added sugar

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.

Storage and leftovers

Best made just before serving. It holds warm in a thermos for up to an hour. Leftovers can be refrigerated up to 2 days and used cold on sandwiches; reheating usually breaks the sauce.

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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