How to Make Foolproof Creamy Béarnaise Sauce at Home
If you've ever enjoyed a restaurant-quality steak, you might have tried Béarnaise sauce—a smooth, buttery, and flavorful French sauce that pairs perfectly with steak, seafood, and vegetables. Making Béarnaise sauce at home might seem tricky, but with our foolproof recipe and simple steps, you can easily whip up this creamy, delicious sauce in your own kitchen!
Equipment
- 1 Small Saucepan
- 1 Heatproof Whisking Bowl metal is ideal
- 1 Double Boiler or Simmering Pot
Ingredients
For the Clarified Butter
- 2 sticks unsalted butter
For the Reduction
- ¾ cup white wine
- ⅓ cup white wine balsamic vinegar
- 3 small shallots finely chopped
- 4 tablespoons fresh tarragon leaves chopped (plus extra for garnish)
For the Sauce Base
- 5 egg yolks
- A splash of water
- ¼ teaspoons salt or to taste
- ¼ teaspoons black pepper or to taste
Instructions
- Get ready: Before you begin, gather all your ingredients to ensure a smooth cooking process. Having everything prepped will make the steps easier to follow.
Make the Clarified Butter
- Melt the butter over the lowest heat setting in a small saucepan.
- As it melts, skim off the foam (milk solids) that rise to the top, leaving leaving behind clear, golden butterfat.
- Carefully pour out the clarified butter, leaving any remaining solids behind. Set aside.
Prepare the Reduction
- In a small saucepan, combine white wine, white wine balsamic vinegar, chopped shallots, and tarragon leaves.
- Bring to a boil, then reduce the heat and simmer until only 1 tablespoon of liquid remains.
- Strain the mixture into a metal whisking bowl and let it cool completely before adding the egg yolks.
Whisk the Egg Yolks
- Separate the egg yolks from the whites and add them to the cooled reduction. Add a splash of water to help loosen the mixture.
- Set up a double boiler by placing the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water).
- Whisk constantly for about 10 minutes, moving the bowl on and off the heat every 1-2 minutes to prevent overheating.Tip: If the bowl becomes too hot to touch, remove it from the heat and continue whisking to avoid scrambling the eggs.
Emulsify with Clarified Butter
- Add the clarified butter in small amounts, making sure each addition is fully incorporated before adding more. This helps create a smooth, stable sauce.
Final Seasoning & Serving
- Once the sauce is thick and creamy, season with salt and pepper to taste. Stir in extra chopped tarragon leaves for added freshness
- Serve warm over steak, fish, or vegetables for a delicious finishing touch.
Video
Notes
- Use Fresh Tarragon: Fresh tarragon gives the sauce its signature flavor. If using dried tarragon, reduce the amount by half.
- Keep the Heat Low: When whisking the egg yolks, low and gentle heat is key. If the bowl gets too hot, remove it from the heat and keep whisking to prevent scrambling.
- Slowly Add Clarified Butter – Pour in small amounts at a time, allowing each addition to fully blend before adding more. This ensures a smooth, stable emulsion.
- Don’t Skip the Reduction Cooling Step – If the reduction is too hot, it can cook the egg yolks too quickly and ruin the sauce. Let it cool completely before adding yolks.
- Whisk Constantly – Continuous whisking helps create a creamy, airy texture while preventing lumps.
- Adjust Thickness – If the sauce is too thick, whisk in a teaspoon of warm water to loosen it. If it’s too thin, continue whisking over gentle heat until it thickens.
- Make It Ahead – Béarnaise sauce is best served fresh, but if needed, you can keep it warm for up to 30 minutes over a hot water bath (not direct heat).
- Fix a Broken Sauce – If your Béarnaise separates, whisk in a teaspoon of warm water or start with a fresh egg yolk and slowly add the broken sauce back in.
Nutrition
Calories: 510kcal