Bearnaise Sauce

  • Difficulty: Basic
  • 10 minutes
  • 3 servings

Béarnaise sauce comes from French cuisine and is derived from the more famous Hollandaise sauce. It’s traditionally made of butter, egg yolks, white wine vinegar and a few herbs. Serving it with a steak makes for a delightful experience, but you can also try it with fish or poached eggs!

Ingredients Needed for Bearnaise Sauce

1 shallot
2 egg yolks
½ cup white wine vinegar
1 teaspoon tarragon
8 ounces of butter

How to Cook Bearnaise Sauce

  1. Chop and mince the shallot.
  2. Crack the eggs and separate the yolks from the egg whites.
  3. Heat a saucepan over medium-high heat and add the white wine vinegar, tarragon, minced shallot and pepper. Bring to a gently simmer and cook until it’s reduced by half.
  4. Cube the butter and add it in the saucepan. Lower the heat and stir to melt the butter.
  5. Add the egg yolks. Continuously stir until the egg yolks have been absorbed in the mixture. Remove the sauce from the heat and continue to
  6. whisk for 1 more minute so that the yolks thicken.
  7. You can serve the béarnaise sauce alongside grilled steaks, fish, eggs, vegetables or fries.

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