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a spoon full of bearnaise sauce over a turquoise gravy boat filled with bearnaise sauce

Bearnaise Sauce

Isabel Laessig
Creamy, rich Bearnaise sauce is only a few steps away with this Easy Bearnaise Sauce Recipe! This tangy and delicious sauce has a history of being hard to make, but I promise with this easy recipe you'll have a luxurious Bearnaise sauce for steak, chicken, lamb, or even your favorite roasted vegetables- with only six ingredients!
4.58 from 7 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Sauce
Cuisine French
Servings 1 cup
Calories 1408 kcal

Equipment

  • 1 Sauce pan
  • 1 metal mixing bowl
  • 1 double boiler (Optional, replaces mixing bowl)

Ingredients
  

  • ½ cup White wine vinegar
  • 1 Shallot minced
  • 1 ½ Tablespoons Dried tarragon
  • 1 teaspoon Black pepper
  • 2 Egg yolks
  • 1 ½ sticks Unsalted butter

Instructions
 

  • In a small frying pan, add vinegar, shallot, black pepper, and tarragon over medium low heat. Let it simmer until well reduced, 10-15 minutes; there should only be a few tablespoons of liquid left. Set aside to cool.
    ½ cup White wine vinegar, 1 Shallot, 1 ½ Tablespoons Dried tarragon, 1 teaspoon Black pepper
    metal bowl with reduced vinegar and herbs on a white counter with butter and egg yolks on the side
  • Heat about an inch of water in a small saucepan. In a metal mixing bowl, combine the fully cooled reduction, egg yolks, and a splash of water. Place the mixing bowl on top of the water-filled sauce pan, making sure the water isn't touching the bowl. (Or, use a double boiler!)
    2 Egg yolks
    adding egg yolks to the reduced vinegar and herbs in a metal bowl
  • While whisking continuously, add butter 2-4 Tablespoons at a time, whisking until fully melted. Continue until all the butter has been added.
    1 ½ sticks Unsalted butter
    bearnaise sauce being whisked in a metal bowl
  • Once your sauce is at the desired level of thickness, remove from heat. Pour into a gravy boat, drizzle over the prepared dish, and serve!
    a steak, sliced side forward, with a spoon pouring bearnaise sauce on it and lettuce in the background

Notes

  • Always make sure to cook your Bearnaise sauce at as low a temperature as possible! This will keep the yolks from solidifying and turning your sauce into tart scrambled eggs.
  • It is extremely important for yolk-based sauce recipes that the mixture is whisked continuously! Keeping the yolks vigorously whisked for the entire cooking time makes sure they cook without turning solid.
  • If it's a little too thick, don't be afraid to add a splash of water!
  • If you can find them, using fresh farm eggs will make a world of difference. The quality of the yolk is everything in a mild sauce like this!

Nutrition

Serving: 1cupCalories: 1408kcalCarbohydrates: 12gProtein: 10gFat: 148gSaturated Fat: 91gPolyunsaturated Fat: 7gMonounsaturated Fat: 40gTrans Fat: 6gCholesterol: 753mgSodium: 55mgPotassium: 554mgFiber: 2gSugar: 2gVitamin A: 5208IUVitamin C: 8mgCalcium: 232mgIron: 5mg
Keyword bearnaise sauce, bearnaise sauce recipe, bearnaise sauce recipes, easy bearnaise sauce
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