This delicious Béarnaise sauce recipe from Gordon Ramsay is creamy, rich, and perfect for elevating any meal. With simple ingredients like white wine vinegar, fresh tarragon, and egg yolks, this easy sauce adds a gourmet touch to steaks, fish, or veggies. It’s quick to make and ideal for any occasion!
Ingredients Needed:
- 60ml white wine vinegar
- 60ml dry white wine
- 1 small shallot, minced
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon finely chopped fresh tarragon
- 2 large egg yolks
- 170g unsalted butter, melted
- Kosher salt, to taste
How To Make Bearnaise Sauce Recipe?
- Prepare the Vinegar Mixture: In a small saucepan over medium heat, combine 60ml (¼ cup) white wine vinegar, 60ml (¼ cup) dry white wine, 1 minced shallot, ½ teaspoon freshly ground black pepper, and 1 tablespoon finely chopped fresh tarragon. Bring to a boil, then reduce to a simmer and cook for 3-5 minutes, or until reduced to about 2 teaspoons. Remove from the heat and let cool completely.
- Set Up the Double Boiler: Fill a small saucepan or double boiler (bain-marie) halfway with water and bring to a boil over medium-high heat.
- Mix the Egg Yolks: Once the vinegar mixture has cooled, place it in a heatproof bowl large enough to sit over the saucepan or double boiler without touching the water. Add 1 tablespoon of room temperature water and 2 large egg yolks to the bowl and whisk together.
- Whisk the Yolk Mixture: Reduce the heat to low and place the bowl over the simmering water. Whisk continuously for 5-7 minutes, or until the mixture thickens and nearly quadruples in volume.
- Add the Butter: Slowly add 170g (¾ cup) melted unsalted butter, 1 tablespoon at a time, whisking between each addition until the sauce is fully emulsified. Remove the bowl from the heat as necessary to prevent overheating.
- Season and Serve: Season with kosher salt and freshly ground black pepper to taste. Stir in the remaining tarragon. Serve immediately.
Recipe Tips:
- Use fresh tarragon: Fresh tarragon makes the sauce taste better than dried.
- Whisk constantly: Keep whisking the egg mixture so it doesn’t scramble.
- Melt the butter slowly: Add the butter slowly for a smooth sauce.
- Keep the heat low: Too much heat can ruin the sauce.
- Use a double boiler: This gentle heat will help thicken the sauce without overcooking it.
How To Store Leftovers?
Let the leftover Béarnaise sauce cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 2 days. Reheat gently over low heat, whisking constantly to restore the creamy texture.
Nutrition Facts:
- Calories: 120kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 100mg
- Potassium: 15mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 0g
Gordon Ramsay Bearnaise Sauce Recipe
Description
This delicious Béarnaise sauce recipe from Gordon Ramsay is creamy, rich, and perfect for elevating any meal. With simple ingredients like white wine vinegar, fresh tarragon, and egg yolks, this easy sauce adds a gourmet touch to steaks, fish, or veggies. It’s quick to make and ideal for any occasion!
Ingredients
Instructions
- Prepare the Vinegar Mixture: In a small saucepan over medium heat, combine 60ml (¼ cup) white wine vinegar, 60ml (¼ cup) dry white wine, 1 minced shallot, ½ teaspoon freshly ground black pepper, and 1 tablespoon finely chopped fresh tarragon. Bring to a boil, then reduce to a simmer and cook for 3-5 minutes, or until reduced to about 2 teaspoons. Remove from the heat and let cool completely.
- Set Up the Double Boiler: Fill a small saucepan or double boiler (bain-marie) halfway with water and bring to a boil over medium-high heat.
- Mix the Egg Yolks: Once the vinegar mixture has cooled, place it in a heatproof bowl large enough to sit over the saucepan or double boiler without touching the water. Add 1 tablespoon of room temperature water and 2 large egg yolks to the bowl and whisk together.
- Whisk the Yolk Mixture: Reduce the heat to low and place the bowl over the simmering water. Whisk continuously for 5-7 minutes, or until the mixture thickens and nearly quadruples in volume.
- Add the Butter: Slowly add 170g (¾ cup) melted unsalted butter, 1 tablespoon at a time, whisking between each addition until the sauce is fully emulsified. Remove the bowl from the heat as necessary to prevent overheating.
- Season and Serve: Season with kosher salt and freshly ground black pepper to taste. Stir in the remaining tarragon. Serve immediately.
Notes
- Use fresh tarragon: Fresh tarragon makes the sauce taste better than dried.
- Whisk constantly: Keep whisking the egg mixture so it doesn’t scramble.
- Melt the butter slowly: Add the butter slowly for a smooth sauce.
- Keep the heat low: Too much heat can ruin the sauce.
- Use a double boiler: This gentle heat will help thicken the sauce without overcooking it.