Béarnaise

Name: Béarnaise
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 60ml White Wine Vinegar; 30ml Dry White Wine; 2 Shallots, finely minced; 6 Black Peppercorns, lightly crushed; 2 sprigs of Tarragon, use stems and a few leaves for the reduction; reserve most leaves for finishing; 2 large Egg Yolks; 1 tbsp Water, cold; 125g Clarified Butter, Unsalted, warm; 1 tbsp Tarragon, fresh, finely chopped; 1 tbsp Chervil, fresh, finely chopped; Some Fine Sea Salt, to taste

Béarnaise is a silky, herb‑bright emulsion of butter and egg yolks, perfumed with tarragon and shallots — a classic accompaniment for steaks, fish, and roasted vegetables. This version starts with a sharp wine‑and‑vinegar reduction to concentrate flavor, then is gently emulsified into a glossy, tangy sauce that’s rich yet fresh.

Béarnaise is a silky, herb‑bright emulsion of butter and egg yolks, perfumed with tarragon and shallots — a classic accompaniment ... Show more

Traditional French Recipe

Health Grade

D · Occasional

Rating

4.4

Time

35 min

Price

0,44 €

Calories

313 kcal

vegetarian

quick

gluten free

low carb

Method

Prep the aromatics

Peel the Shallots and finely mince them. Rinse and dry the Tarragon sprigs and Chervil, lightly crush the Black Peppercorns, then strip the tarragon leaves from the stems. Keep the stems and just a few leaves for the reduction, and save the rest of the leaves and the chervil for the finish.

Make the reduction

Add the White Wine Vinegar, Dry White Wine, minced shallots, crushed peppercorns, and the tarragon stems plus a few leaves to a small saucepan. Bring it to a simmer over medium heat, then cook until the liquid is reduced to about 1 to 2 tablespoons and tastes sharp and concentrated, and looks slightly syrupy, 8 minutes to start checking.

Strain and cool

Pour the hot reduction through a fine strainer into the same heatproof bowl you'll use for the sauce, pressing the solids with the back of a spoon to extract every drop. Let the strained liquid cool for 5 minutes so it is warm, not steaming, before you add the yolks.

Whisk the sauce

Set the bowl over, not in, a pan of barely simmering water and whisk the Egg Yolks with the cold Water and the cooled reduction until pale and lightly foamy, about 2 minutes. Keep whisking constantly and drizzle in the warm Clarified Butter very slowly in a thin stream until the sauce turns thick, glossy, and smooth, about 4 to 5 minutes more.

Finish and serve

Finely chop the reserved tarragon leaves, then take the bowl off the heat and stir them in with the chervil and Fine Sea Salt a little at a time. Taste and adjust the salt, then serve immediately while the sauce is warm, silky, and spoonable.

Ingredients

Method

For 4 servings

Adjust servings

For the tarragon reduction

60ml White Wine Vinegar
30ml Dry White Wine
2 Shallots, finely minced
6 Black Peppercorns, lightly crushed
2 sprigs of Tarragon, use stems and a few leaves for the reduction; reserve most leaves for finishing

For the sauce

2 large Egg Yolks
1 tbsp Water, cold
125g Clarified Butter, Unsalted, warm

To finish

1 tbsp Tarragon, fresh, finely chopped
1 tbsp Chervil, fresh, finely chopped
Some Fine Sea Salt, to taste

Nutrition

Per Serving.

Calories

313 kcal

16% of Daily kcal

Protein

1.7 g

3% RDI

Fat

34 g

20g sat fat

Carbs

0.3 g

0% RDI

Sugar

0.1 g

0% RDI

Fiber

0 g

0% RDI

Salt

0 g

0% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 4.7 / 10

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