By Melissa Clark
- Total Time
- 20 minutes
- Rating
- 4(266)
- Notes
- Read community notes
A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of creamy richness from butter and egg yolks. The key here to forming a stable emulsion is temperature. Make sure to follow the directions for when to add the cold butter versus the melted butter. You want the mixture to stay warm without overheating, which could make it curdle. It's not difficult, but it does require your undivided attention. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
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Ingredients
Yield:1½ cups (4 to 6 servings)
- 3tablespoons white-wine vinegar
- ¼cup dry white wine or dry white vermouth
- 1tablespoon minced shallots
- 1tablespoon minced fresh tarragon or chives
- ⅛teaspoon black pepper
- Pinch salt
- 3egg yolks
- 2tablespoons cold unsalted butter
- ½ to ⅔cup melted unsalted butter
- 2tablespoons fresh minced parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
226 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 33 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a heavy-bottomed, nonreactive 9- or 10-inch skillet over medium heat, bring the vinegar, wine, shallots, tarragon, pepper and salt to a simmer, and cook until the liquid has reduced to 2 tablespoons, about 5 minutes. Let cool.
Step
2
In a small bowl, beat egg yolks until they become thick and sticky, about 1 minute. Strain the vinegar mixture into the egg yolks and beat until combined. Add 1 tablespoon of cold butter, but do not beat it in.
Step
3
Scrape egg mixture back into skillet, and place it over very low heat. Stir egg yolks with a wire whisk until they slowly thicken, about 1 to 2 minutes. Beat in remaining tablespoon of cold butter, then beat in melted butter in a slow, steady stream until sauce thickens; consistency should be like mayonnaise. Taste and correct seasoning, and beat in parsley. Serve the sauce warm, not hot. It will keep for up to 5 days in the fridge.
Ratings
4
out of 5
266
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Cooking Notes
Nathan Zalman
This was my first Béarnaise Sauce, and a revelation. That moment when the mixture suddenly thickened, got less shiny and more satiny, and almost doubled in volume, poof, like magic. It was like nothing I've ever seen. Vigorous whisking certainly has its rewards! The result was a strikingly piquant, luscious creaminess. I put some on one of Sam Sifton's wonderful Cod Cakes for lunch. It was almost a religious experience.
skyandstars
A trick for holding Bernaise and Hollendaise for a short time is to place it in a warmed insulated coffee cup, with cover, in the microwave. No heat from the microwave, it's just another layer of insulation. The cup can be warmed by putting some hot water in it for a few minutes, emptying and drying before the sauce goes in. This allows a few moments to saute the fish, or poach an egg, etc
Steve Salke
If by any chance the sauce breaks, you can a whisk in a teaspoon or two of water to reconstitute. As hard as we try, sometimes the sauce breaks.
Nathan Zalman
Yes. Cast iron and unlined copper are both reactive. Martha Stewart gives some advice about this here: http://www.marthastewart.com/268043/reactive-vs-nonreactive-pans
Roger
1.5 oz (45ml) white-wine vinegar
2.0 oz (60ml) dry white wine
0.5 oz (15ml) minced shallots
0.5 oz (15ml) minced tarragon
Seasoning
3 large egg yolks
1.0 oz (30ml) cold unsalted butter
4.0 oz (120ml) to 5.0 oz clarified butter
1.0 oz (30ml) minced parsley
Mary Bowman
Very very pleased with this recipe! Knorr makes a decent bearnaise, so I have avoided making my own, but decided to try this to avoid a trip to the store. Foolproof, if one follows the directions carefully, especially the "very low heat" psrt. Thank you! I am converted and can't return to packaged sauce!
Eric
I kept the flame on low and then moved the pan off when the mixture seemed to stiffen a bit too quickly. And then I put it back on, then took it off, repeating until it looked like loose but creamy mayo. The cold butter helps moderate the temp as well. There are many vids on YouTube that can help you get a feel for the consistency.
lisa
Dried tarragon= 1.5 tsp
Leonie
The first time I really messed it up and sauce broke, as the pan was too hot. Tried it again, pan was on really low heat and it turned out really great!
Cynthia Towle
One big thing I would do again is add some additional fresh Tarragon with the parsley at the end. Cooking it with the acids - vinegar & wine dilutes the subtle Tarragon taste which is so delicious.
Kelly
Don't let sit on low heat. Rookie move.
Annie Tyler
This sauce is just fantastic. It's pretty easy to make, and is extremely delicious! I 100% suggest to anyone who is looking for a scrumptious sauce to go on almost anything. This Béarnaise Sauce can go on salmon, steak,vegatables, and so much more! Sometimes, one really good way to mix it (without having to vigorously whisk) would be to stick the sauce into a blender, and just blend it for a few minutes. Anyway, enjoy this amazing sauce, because I know I did!
Tyra
Is it really true you can keep it in the fridge?
Chef Carlos
Made the sauce and it unfortunately curdled but still tasted fine with tenderloin. I noticed that when I refrigerated the sauce it seemed to come back together. Next time I’ll take my time.
KatBark
Haven't attempted in years, but what the heck. Came put just great. Pandemic cholesterol! I will be more generous with the tarragon and bit more with shallots on the second time and try a pulverized tartagon/shallot puree to enrich sauce.
Rajit S.
I've never made a French sauce in my life. I thought my sauce was ruined when it fell apart. But then upon reading the comments, I decided to add some water and voila - there it was - Incredible! Loved the sauce with the Grilled Salmon.
Emily
This was perfection, and it's totally idiotproof! (total novice to cooking)
Eric
If this is your first time, keep an extra egg yolk on hand, just in case it breaks. The technique is solid and stands up to improv. I used homemade tarragon-infused ww vinegar, cheap boxed Chablis, half of a sweet white onion, Meyer lemon juice and peel, and it turned out well. I also added more wine after letting the reduction go too far. I think I also accidentally browned (~noisette) additional butter when the first stick didn't seem to be quite enough. Does one ever have enough butter?
Mike
Is there a different result if I set the glass bowl over simmering water to thicken the eggs? My gas burners are difficult to modulate.
Eric
I kept the flame on low and then moved the pan off when the mixture seemed to stiffen a bit too quickly. And then I put it back on, then took it off, repeating until it looked like loose but creamy mayo. The cold butter helps moderate the temp as well. There are many vids on YouTube that can help you get a feel for the consistency.
Lauren
Has anyone tried reheating this, and what is the best method?
Roger
Great recipe!
morgan
What is the method for re-heating?
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