Pixicook
LoginGet Started
    HomeRecipesSaucesClassic Béarnaise Sauce
    recipe image

    Classic Béarnaise Sauce

    clock-icon30 minutes
    author-image
    Author
    Pixicook editorial team

    A rich and tangy sauce perfect for steak or vegetables, made with a reduction of white wine, vinegar, and fresh herbs.

    Ingredients for Classic Béarnaise Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    14 peoplechevron
    serves
    14 peoplechevron

    Dry White Wine

    cups

    Substitute chevron-down

    White Wine Vinegar

    cups

    Substitute chevron-down

    Tarragon, leaves finely minced, stems reserved separately

    sprigs

    Substitute chevron-down

    Chervil, leaves finely minced, stems reserved separately

    sprigs

    Substitute chevron-down

    Shallots, roughly chopped

    each

    Substitute chevron-down

    Whole Black Peppercorns

    teaspoons

    Substitute chevron-down

    Egg Yolks

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Unsalted Butter, melted

    0.25 sticks

    Substitute chevron-down

    How to Make Classic Béarnaise Sauce

    1. Prepare Reduction

    Combine the dry white wine, white wine vinegar, stems of the tarragon and chervil (if using), the roughly chopped shallot, and the whole black peppercorns in a small saucepan. Bring this mixture to a simmer and let it cook until it reduces to about 1.5 tablespoons of liquid. This should take about 15 minutes.

    2. Strain Reduction

    Once the liquid has reduced, strain it through a fine-mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.

    3. Combine Reduction with Egg Yolks

    In a cup that fits the head of your immersion blender, combine the strained wine reduction with the egg yolks and a pinch of Kosher salt. Set this aside while you melt the butter.

    4. Melt Butter

    Melt the unsalted butter in a small saucepan over medium heat until the foaming subsides. Transfer the hot melted butter to a 1-cup liquid measuring cup to make it easier to pour.

    5. Emulsify Sauce

    With your immersion blender running in the cup containing the wine reduction and egg yolks, slowly stream in the hot melted butter. The heat from the butter will cook the egg yolks, creating a thick, creamy emulsion.

    6. Season and Serve

    Season the sauce with Kosher salt to taste, then whisk in the finely minced tarragon and chervil leaves. If you're not serving the sauce immediately, keep it warm in a small lidded pot for up to an hour.

    Variations

    Sauce Mousseline (or Chantilly)

    Fold whipped cream into Béarnaise for a lighter texture, complementing fish and asparagus.

    Sauce Colbert

    Combine reduced white wine, shallots, tarragon, parsley with demi-glace, and Béarnaise. Suits grilled meat or fish.

    Sauce Foyot (or Valois)

    Mix in meat glaze for a richer flavor perfect for meats or roasts.

    Change the Herbs

    Experiment with herbs like chervil, chives, or dill for a different aromatic profile. Italian twist with parsley and a hint of rosemary.

    Sauce Paloise

    Replace tarragon and chervil with fresh mint, ideal for lamb dishes.


    Comments (0)

    Add your comment...

    Explore More Sauces recipes

    Explore More Collections

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast