why make this recipe
Béarnaise sauce is a classic French sauce that adds a rich and tangy flavor to any dish. It’s perfect for grilled meats, seafood, and vegetables. Making this sauce at home is surprisingly simple and can elevate your meals. Plus, it allows you to control the ingredients, ensuring freshness and quality.
how to make Béarnaise Sauce
Ingredients :
- 3 egg yolks
- 1 stick unsalted butter (1⁄2 cup / 115 g), melted
- 2 tbsp white wine vinegar (30 ml)
- 2 tbsp dry white wine (30 ml)
- 2 shallots, finely chopped
- 1 tbsp chopped fresh tarragon (plus extra for garnish)
- Salt and pepper to taste
- Optional: pinch of cayenne
Directions :
1️⃣ Reduce vinegar – In a saucepan, combine shallots, vinegar, wine, and half the tarragon. Simmer until the mixture reduces to 2 tablespoons.
2️⃣ Whisk yolks – Add the reduction to egg yolks in a bowl placed over a bain-marie (double boiler). Whisk constantly until the sauce thickens.
3️⃣ Add butter – Slowly drizzle in the melted butter while whisking until the sauce becomes thick and creamy.
4️⃣ Finish – Stir in the remaining tarragon, salt, pepper, and cayenne (if using).
5️⃣ Serve – Serve warm with grilled meats or vegetables.
how to serve Béarnaise Sauce
Béarnaise sauce is best served warm. It pairs wonderfully with grilled steaks, chicken, and fish. You can also drizzle it on roasted vegetables or use it as a dip for bread. This sauce adds a gourmet touch to any dish!
how to store Béarnaise Sauce
If you have leftover Béarnaise sauce, store it in an airtight container in the refrigerator. It will keep for about 2 days. When reheating, do it gently in a double boiler over low heat to maintain the sauce’s creamy texture.
tips to make Béarnaise Sauce
- Make sure to whisk constantly while adding the butter. This helps create a smooth and silky sauce.
- Use fresh tarragon for the best flavor. Dried tarragon doesn’t have the same impact.
- If the sauce becomes too thick, you can whisk in a little warm water to adjust the consistency.
variation
You can make a lemon variation by swapping half of the vinegar for freshly squeezed lemon juice. This adds a bright citrus flavor to the sauce, which works well with fish dishes.
FAQs
Can I make Béarnaise sauce ahead of time?
It’s best to make it fresh, but you can prepare it a few hours in advance and keep it warm over a double boiler.
What can I do if my sauce breaks?
If your sauce separates, try whisking in a teaspoon of warm water or another egg yolk to bring it back together.
Can I freeze Béarnaise sauce?
Freezing is not recommended, as the texture will change. It’s best enjoyed fresh or refrigerated for a day or two.
