Bearnaise Sauce
The quintessential French steak sauce — a luxurious emulsion of egg yolks, clarified butter, white wine vinegar, fresh tarragon, and chervil, silky and aromatic, the perfect partner for grilled beef, poached fish, or roasted vegetables.
| Amount | Ingredient |
|---|---|
| 3 tbsp (45 ml) white wine vinegar | |
| ¼ cup (60 ml) dry white wine | |
| 1 small shallot, finely minced | |
| 2 sprigs fresh tarragon, leaves stripped and stems reserved | |
| 3 large egg yolks | |
| ½ cup (120 ml) clarified butter, warm | |
| 1 tbsp fresh chervil or parsley, finely chopped | |
| Salt and white pepper |
Béarnaise is the crown jewel of French sauce-making — a hollandaise enriched with a tarragon-infused vinegar reduction, finished with fresh chervil. It is the classic accompaniment to a perfectly grilled steak (steak frites would be incomplete without it), but its bright, herbaceous richness also elevates poached salmon, roasted chicken, and grilled vegetables. The technique mirrors hollandaise: a reduction of vinegar, shallot, and tarragon is whisked into egg yolks over gentle heat, then emulsified with warm clarified butter. The result is a thick, glossy, intensely flavorful sauce with a pale yellow-green hue from the fresh herbs. It takes patience and a gentle touch, but the payoff is one of the great sauces of the world.
Preparation
- Make the reduction: Combine vinegar, wine, shallot, and tarragon stems in a small saucepan. Simmer over medium heat until reduced to about 2 tbsp. Strain into a heatproof bowl, discarding solids.
- Whisk the yolks: Add egg yolks to the reduction. Place bowl over a pan of gently simmering water (bain-marie). Whisk constantly until pale, thick, and doubled in volume — about 3 to 5 minutes.
- Emulsify: Remove bowl from heat. Slowly stream in warm clarified butter while whisking constantly. Start drop by drop, then increase to a thin stream.
- Finish: Fold in chopped tarragon leaves and chervil or parsley. Season with salt and white pepper. Serve immediately.
Chef's Tips
- Keep the heat low — scrambling the yolks is the most common mistake.
- If the sauce is too thick, whisk in 1 tsp warm water.
- Béarnaise does not reheat well; make it fresh and serve within 30 minutes.
| Storage | Method |
|---|---|
| Refrigerator | Store in an airtight jar for up to 1 week. |
| Per Serving (2 tbsp / 30 ml) | |
|---|---|
| Calories | 120 |
| Fat | 11 g |
| Carbohydrates | 3 g |
| Protein | 2 g |
Nutrition values are approximate.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.