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Sauce Cooking Time : 20 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Béarnaise Sauce | Classic French Tarragon Butter Sauce

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Béarnaise Sauce is a rich and elegant French sauce made with egg yolks, melted butter, white wine vinegar, shallots, and fresh tarragon. It is closely related to Hollandaise Sauce but has a distinctive aromatic flavor from herbs and a tangy vinegar reduction.

This creamy sauce is especially popular with grilled steak, roasted beef, chicken, fish, and vegetables. Its buttery texture and delicate herbal taste make it an excellent addition to special meals and restaurant-style dishes. With gentle heat and careful whisking, you can prepare this classic French favorite at home.

Cooking Method

Combine the vinegar, white wine, shallot, and half of the tarragon in a small saucepan.
Simmer over low heat until the liquid reduces to about 1 tablespoon.
Strain the reduction and allow it to cool slightly.
Place the egg yolks and cooled reduction in a heatproof bowl.
Set the bowl over a saucepan of gently simmering water, ensuring the bottom does not touch the water.
Whisk continuously until the yolks become pale and slightly thickened.
Slowly drizzle in the melted butter while whisking constantly.
Continue whisking until the sauce becomes smooth, creamy, and glossy.
Stir in the remaining tarragon and lemon juice.
Season with salt and black pepper, then serve immediately.