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This creamy and aromatic Béarnaise sauce is no longer just for fancy restaurants or intimidating French cookbooks. Thanks to an easy blender or food processor method, you can whisk up a batch in minutes with almost no stress or risk of it breaking. The result is a velvety, butter-rich sauce bursting with tarragon and wine flavor that can transform steak night or even your weekend brunch.
My family did not know how easy this sauce was until I started making it on weeknights. Now they ask for it with steak and even roasted vegetables. This method has turned Béarnaise into an everyday treat for us.
Ingredients
- Butter: Brings rich silkiness and ensures a creamy sauce. For even better texture use clarified butter but regular melted hot butter also blends well. Look for good quality European style butter for the richest flavor.
- Dry white wine: Adds a tangy and bright backbone. Opt for a Sauvignon Blanc or Pinot Gris that you would enjoy drinking, as the flavor concentrates in the reduction.
- Tarragon vinegar: Provides an extra pop of the sauce’s signature herbal note. If you cannot find it a good white wine vinegar or even champagne vinegar will do.
- Shallots: Gently sweeten the sauce while adding savory depth. Choose plump, fresh shallots. In a pinch use half the amount of sweet yellow onion.
- Egg yolks: Are key for emulsifying and making the sauce thick and glossy. Always use fresh eggs at room temperature for best results. If raw yolks concern you use pasteurized.
- Fresh tarragon: Is the traditional herb and cannot be replaced. Pick leaves with no dark spots. Chop or leave whole to blend smooth as you prefer.
- Salt and black pepper: Round out and brighten the other flavors. Taste and adjust at the end so you never risk overseasoning.
Step-by-Step Instructions
- Make the Reduction:
- Combine chopped shallots white wine vinegar tarragon vinegar and some fresh tarragon leaves in a small saucepan. Simmer over medium heat until the liquid is reduced by half and the shallots are tender and fragrant. Let cool to just warm not hot. This creates the deep base flavor for the sauce.
- Prepare the Blender:
- Add your egg yolks reduction and more fresh tarragon leaves to the bowl of a blender or the cup of a stick blender. Blend for thirty seconds until the mixture is creamy and lightly foamy. This emulsifies the eggs gently and gets everything well mixed.
- Blend in the Butter:
- With the blender running on low speed slowly drizzle in hot melted butter in a thin steady stream. The mixture will thicken and turn even more velvety as you pour. Continue blending until all butter is incorporated and the sauce is lush and pale yellow.
- Season and Serve:
- Taste for salt and pepper and blend briefly again if needed. The sauce should taste bright and balanced with the herbs coming through. Serve right away over steak eggs vegetables or even fries for a rich herby finish.
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I truly love the bright and licorice like punch of fresh tarragon. That heady aroma always takes me back to family steak nights where the sizzle of the pan and a spoonful of Béarnaise brought everyone to the table with excitement.
Storage Tips
If you have leftover Béarnaise keep it in a jar with a tight lid in the fridge for up to two days. To rewarm set it over a very gentle water bath stirring constantly so it does not break. Do not let it boil or it can curdle. This sauce is best enjoyed freshly made but it can work for next day steak sandwiches if handled carefully.
Ingredient Substitutions
No tarragon vinegar on hand Use white wine vinegar with a few extra tarragon leaves. Cannot find shallots Use a little diced green onion white part only or half the amount of a sweet onion for the same gentle allium flavor. If you want a dairy free twist try vegan butter though the sauce may lose some classic glossiness.
Serving Suggestions
Pour over classic grilled steak for a show stopping dinner. Try it with broiled salmon poached eggs roasted asparagus or thinly sliced potatoes. My personal favorite surprise is a spoonful on breakfast sandwiches or even as a dip for crispy oven fries for an indulgent treat.
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A Little Béarnaise History
Created in France during the early nineteenth century Béarnaise was named to honor the birthplace of King Henry the Fourth. The sauce takes its cues from Hollandaise but with tarragon and shallot at the heart making it bolder and more aromatic. It is a staple in French steakhouses and always signals a special meal to me.
Frequently Asked Questions
- → What makes Béarnaise different from Hollandaise?
Béarnaise is made with the addition of fresh tarragon, shallots, and vinegar which give it a more herbal, aromatic flavor compared to the subtle, lemony Hollandaise.
- → Can I substitute another herb for tarragon?
Yes, you can use fresh chives or dill for a different but still bright, herby result. Tarragon, however, remains the classic choice.
- → What is the best way to use Béarnaise?
It’s fantastic drizzled over grilled steak, salmon, roasted veggies, eggs benedict, or even as a dip for fries and potato wedges.
- → Is it necessary to use clarified butter?
No, hot melted butter works well and is faster, but clarified butter gives the sauce an especially silken texture and rich flavor.
- → How long does Béarnaise keep?
It’s best enjoyed fresh, but will keep sealed in the fridge for up to 2 days. Gently reheat over low heat before serving to maintain texture.