Simple Bearnaise Sauce
Quick and foolproof bearnaise sauce, ideal for meats and vegetables.
Bearnaise sauce is a luxurious, buttery emulsion infused with tarragon and perfect for enhancing meats and vegetables. This easy and foolproof recipe is prepared using a blender, making it a quick 15-minute sauce.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 4 servings
Full Ingredient List
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 small shallot, peeled and thinly sliced
- 1 tablespoon tarragon leaves
- 3 egg yolks
- 1 teaspoon lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter or ghee, melted and hot
- 2 teaspoons finely chopped tarragon leaves
Infused Vinegar
Tools and Equipment
- small saucepan
- fine-mesh sieve
- spoon
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1/4 cup | dry white wine | ||
| 1/4 cup | white wine vinegar | ||
| 1 small | shallot | peeled and thinly sliced | |
| 1 tablespoon | tarragon leaves |
Instructions
- Step 1: Add wine, vinegar, shallot, and tarragon to a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer until reduced to about 1 1/2 tablespoons (5-7 minutes).
- Step 2: Strain mixture through a fine-mesh sieve into a bowl and let cool for 5 minutes. (Tips: Use the back of a spoon to press out all flavors from the solids.)
Bearnaise Sauce
Tools and Equipment
- microwave or stove
- high-powered blender
- bowl
- small saucepan (optional)
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 3 | egg yolks | ||
| 1 teaspoon | lemon juice | ||
| 1/4 teaspoon | kosher salt | ||
| 1/2 cup | butter or ghee | melted and hot | |
| 2 teaspoons | tarragon leaves | finely chopped |
Instructions
- Step 1: Melt butter in a microwave or on the stove until hot. Cover to prevent splattering. (Tips: Ensure butter is very hot to help with emulsification.)
- Step 2: In a blender, add egg yolks, infused vinegar, lemon juice, and salt. Blend for about 5 seconds until combined. (Tips: Stop to scrape sides if needed.)
- Step 3: With the blender running, slowly stream hot butter through the top opening until emulsified. (Tips: Stream butter slowly to ensure proper emulsification.)
- Step 4: Transfer sauce to a bowl and stir in finely chopped tarragon. Serve warm. (Tips: If sauce becomes too cool, gently reheat over a low stove setting.)
Nutritional Information
- Calories: 275
- Protein: 3g
- Fat: 27g
- Carbohydrates: 3g
- Fiber: 0.4g
- Sugar: 1g
Additional Information
Notes: Bearnaise is best served fresh and warm. If stored, handle gently to avoid scrambling the eggs when reheating.
Background: Bearnaise sauce is derived from hollandaise sauce, one of the five French mother sauces, but is distinguished by its infusion of tarragon and shallot, providing a richer, more aromatic flavor.
Geographic Region: French
Seasonality: Year-round
Occasion: Special dinners, BBQ
Recommended Pairings
- Red wine
- Garlic mashed potatoes