This béarnaise sauce recipe is a rich, tangy medley of butter, egg yolks, herbs, and shallots. A generous addition of flavorful vinegar sounds like it would curdle the mixture, but proper technique serves to keep the sauce smooth. Silky béarnaise sauce is fantastic served with steak and vegetables; steamed asparagus and green beans are both delicious choices.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 servings or 1 1/2 cups
- 2 shallots, finely chopped
- 1 small bouquet garni
- 1/2 cup white vinegar
- 3 egg yolks from large eggs (4 yolks from small eggs)
- 7 tablespoons butter, melted
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh, finely chopped chervil
- 1 tablespoon fresh, finely chopped tarragon
How to make béarnaise sauce:
In a small saucepan set over medium heat, simmer the shallots, bouquet garni, and vinegar for five minutes. Discard the bouquet garni.
Lower the heat on the burner to its lowest setting and whisk in the egg yolks. Very slowly whisk in the melted butter, adding only a teaspoon or two at a time. Never allow the sauce to come to a simmer or a boil; it will curdle. Continue whisking the sauce until it is thick enough to coat the back of a spoon.
Season the béarnaise sauce with salt and pepper, to taste, and the chopped, fresh herbs. Serve it warm over steak, eggs, seafood, and vegetables.
This béarnaise sauce recipe makes 1 1/2 cups or 12 servings.