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RECIPE

Classic Béarnaise Sauce

A timeless French sauce, Béarnaise is a rich, velvety emulsion of egg yolks, butter, tarragon, and a bright reduction of vinegar, white wine, and shallots. Its silky texture and fresh herbal flavor make it an exceptional accompaniment to premium steaks and other simply prepared meats. As well as drizzled over asparagus or over eggs.

30 minutes Total Time
SERVES About 1 cup People
Intermediate Difficulty
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Classic Béarnaise Sauce

Ingredients

  • ½ cup tarragon vinegar
  • ⅓ cup dry white wine
  • 2 shallots, finely chopped
  • 3 large egg yolks
  • ¼ cup water
  • Pinch of freshly ground black pepper
  • ½ cup cold unsalted butter, cut into 8 pieces
  • 1 tablespoon fresh tarragon, finely chopped
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How to Make It

  1. In a nonreactive 1-quart saucepan, combine the tarragon vinegar, white wine, and shallots. Bring to a boil over high heat and cook until the liquid has reduced to about ¼ cup, approximately 7 minutes.
  2. Pour the reduction through a fine-mesh sieve into a medium bowl, pressing on the shallots with the back of a spoon to extract as much liquid as possible. Discard the solids.
  3. Whisk the egg yolks, water, and black pepper into the reduction until well combined.
  4. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the egg-yolk mixture thickens and begins to bubble around the edges, about 8–10 minutes.
  5. Reduce the heat to very low. Gradually whisk in the cold butter, adding one piece at a time and allowing each piece to melt and fully incorporate before adding the next.
  6. Remove the sauce from the heat and stir in the fresh tarragon. Taste and adjust the seasoning if needed.
  7. Serve the Béarnaise warm, ideally immediately after preparing. If it needs to be held briefly, keep it in a warm—not hot—place and whisk occasionally to maintain its smooth texture.

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