This easy and creamy Béarnaise Sauce is a perfect addition to any meal. Made with simple ingredients like butter, tarragon, and egg yolks, it’s quick to prepare and adds a rich, flavorful touch to steak, vegetables, or seafood. Flexible and delicious, this sauce is a must-try for any home cook!
Ingredients Needed:
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 1 small minced shallot
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon finely chopped fresh tarragon
- 2 large egg yolks
- ¾ cup unsalted butter, melted
- Kosher salt, to taste
How To Make Béarnaise Sauce Recipe?
- Simmer the Vinegar Mixture: In a small saucepan, combine 60ml white wine vinegar, 60ml dry white wine, minced shallot, 1g black pepper, and 5g tarragon. Bring to a boil, then simmer for 3-5 minutes until reduced to about 30ml. Remove from heat and let it cool.
- Prepare the Double Boiler: Fill a small saucepan or double boiler with 2.5cm of water and bring to a simmer. Put the cooled vinegar mixture in a heatproof bowl and add 15ml water and 2 egg yolks. Whisk together.
- Whisk the Yolk Mixture: Place the bowl over the simmering water, ensuring it doesn’t touch the water. Whisk for 5-7 minutes until the mixture thickens and doubles in volume.
- Add the Butter: Slowly whisk in the 170g melted butter, 1 tablespoon at a time, until smooth. Remove from heat occasionally to prevent overheating. Season with salt and pepper, and stir in the remaining 5g tarragon. Serve immediately.
Recipe Tips:
- Use fresh tarragon: Fresh tarragon gives the sauce a more vibrant, aromatic flavor. Avoid using dried tarragon for the best taste.
- Whisk constantly: To prevent the egg yolks from scrambling, whisk the mixture continuously while cooking.
- Add butter slowly: Slowly incorporate the melted butter, one tablespoon at a time, to ensure the sauce emulsifies properly.
- Taste as you go: Adjust seasoning with salt, pepper, or additional tarragon to suit your taste.
- Serve immediately: Béarnaise sauce is best served fresh, so try to enjoy it right after making it for the best texture and flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the sauce cool to room temperature. Store in a sealed container in the fridge for up to 1 day.
- Reheat: Reheat on low heat on the stove, stirring often. Add a little water if it gets too thick.
Nutrition Facts:
- Calories: 59 kcal
- Total Fat: 6.04g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 58mg
- Total Carbohydrate: 0.35g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 0.66g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Alfredo Sauce Recipe
- Gordon Ramsay Bechamel Sauce Recipe
- Gordon Ramsay Hollandaise Sauce Recipe
Gordon Ramsay Béarnaise Sauce Recipe
Description
This easy and creamy Béarnaise Sauce is a perfect addition to any meal. Made with simple ingredients like butter, tarragon, and egg yolks, it’s quick to prepare and adds a rich, flavorful touch to steak, vegetables, or seafood. Flexible and delicious, this sauce is a must-try for any home cook!
Ingredients
Instructions
- Simmer the Vinegar Mixture: In a small saucepan, combine 60ml white wine vinegar, 60ml dry white wine, minced shallot, 1g black pepper, and 5g tarragon. Bring to a boil, then simmer for 3-5 minutes until reduced to about 30ml. Remove from heat and let it cool.
- Prepare the Double Boiler: Fill a small saucepan or double boiler with 2.5cm of water and bring to a simmer. Put the cooled vinegar mixture in a heatproof bowl and add 15ml water and 2 egg yolks. Whisk together.
- Whisk the Yolk Mixture: Place the bowl over the simmering water, ensuring it doesn’t touch the water. Whisk for 5-7 minutes until the mixture thickens and doubles in volume.
- Add the Butter: Slowly whisk in the 170g melted butter, 1 tablespoon at a time, until smooth. Remove from heat occasionally to prevent overheating. Season with salt and pepper, and stir in the remaining 5g tarragon. Serve immediately.
Notes
- Use fresh tarragon: Fresh tarragon gives the sauce a more vibrant, aromatic flavor. Avoid using dried tarragon for the best taste.
- Whisk constantly: To prevent the egg yolks from scrambling, whisk the mixture continuously while cooking.
- Add butter slowly: Slowly incorporate the melted butter, one tablespoon at a time, to ensure the sauce emulsifies properly.
- Taste as you go: Adjust seasoning with salt, pepper, or additional tarragon to suit your taste.
- Serve immediately: Béarnaise sauce is best served fresh, so try to enjoy it right after making it for the best texture and flavor.
Gordon Ramsay Béarnaise Sauce Recipe