Description
Béarnaise sauce is a classic French sauce made with clarified butter, egg yolks, and flavored with herbs.
Ingredients
Scale
- 1/2 cup unsalted butter
- 3 egg yolks
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 tablespoon shallots, minced
- 1 tablespoon fresh tarragon, chopped
- Salt to taste
- Pepper to taste
Instructions
- In a saucepan, combine vinegar, water, shallots, and half the tarragon. Simmer until reduced by half.
- Strain the mixture to remove solids and let it cool.
- In a bowl, whisk egg yolks with the cooled reduction.
- Place the bowl over a pot of simmering water, whisking constantly.
- Slowly add melted butter while whisking until the sauce thickens.
- Stir in the remaining tarragon, salt, and pepper.
Notes
- Serve immediately for best flavor.
- Can be kept warm over low heat but avoid overheating.
- Pairs well with steak and vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 70mg
Keywords: bernaise sauce, French sauce, egg yolk sauce, clarified butter sauce