Béarnaise Sauce (Easy & No-Fail)
A drizzle of this easy béarnaise sauce instantly elevates any dish — especially steak! Watch the video below to see how this sauce comes together.
Servings: 4 servings
Ingredients
Infused Vinegar
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- 1 small shallot peeled and thinly sliced
- 1 tablespoon tarragon leaves
Bearnaise Sauce
- 3 egg yolks
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ½ cup unsalted butter or ghee melted and hot (add more for a thinner consistency)
- 2 teaspoons finely chopped tarragon leaves
Instructions
- Make the infused vinegar. Add the wine, vinegar, shallot, and tarragon to a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer, until the liquid has reduced to about 1½ tablespoons (about 5 to 7 minutes).
- Strain it through a fine-mesh sieve, using the back of a spoon to extract as much flavor as possible into the liquid. Let it cool for 5 minutes.
- Melt the butter in a microwave (make sure sure the cup or bowl is covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
- In a high-powered blender, add the egg yolks, infused vinegar, lemon juice, and salt. Blend for 5 seconds until combined.
- Stream in the butter. With the blender running on medium-high, slowly stream the hot butter through the top lid cap opening and into the mixture until it's emulsified.
- Add fresh herbs. Pour the bearnaise sauce into a small bowl, stir in the finely chopped tarragon, and serve while warm.
Video
Nutrition
Calories: 275kcal | Carbohydrates: 3g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 339mg | Potassium: 143mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1020IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg