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!
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
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
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
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!
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!