French Bearnaise Sauce
Transform your dishes into gourmet masterpieces with this classic French Béarnaise Sauce recipe, a versatile and luscious accompaniment to elevate steaks, grilled fish, or steamed vegetables. Crafted with clarified butter, tangy white wine vinegar, dry white wine, and aromatic shallots, this sauce gets its signature herbal flair from fresh tarragon and parsley. The preparation involves a delicate reduction and an emulsification process using egg yolks, ensuring a glossy, velvety finish that's worth every whisk. Whether dolloped over a perfectly seared steak or drizzled atop tender asparagus, this Béarnaise sauce strikes a harmonious balance of richness and acidity. Ideal for special occasions or when you want to add a touch of French sophistication to your table, this recipe is a must-try for lovers of classic sauces and fine dining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 grams unsalted butter
- 60 milliliters white wine vinegar
- 60 milliliters dry white wine
- 2 medium shallots, finely chopped
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh parsley, chopped
- 3 large egg yolks
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 teaspoon lemon juice (optional)
Instructions
Melt the butter in a small saucepan over low heat until fully melted. Skim off any foam that rises to the surface and discard. Set the clarified butter aside to cool slightly.
In another small saucepan, combine the white wine vinegar, dry white wine, chopped shallots, and half of the chopped tarragon (1 tablespoon). Bring the mixture to a simmer over medium heat and cook until it reduces to about 2-3 tablespoons of liquid. Remove from heat and strain the mixture into a clean bowl, discarding the solids. Let the reduction cool slightly.
Prepare a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk continuously until they begin to thicken and turn pale.
Slowly drizzle the warm clarified butter into the egg yolks, a few drops at a time at first, while continuously whisking. Once the mixture begins to emulsify, you can add the butter in a thin, steady stream. Whisk until the sauce is thick and creamy.
Stir in the cooled vinegar reduction, the remaining chopped tarragon, chopped parsley, salt, black pepper, and lemon juice (if using). Taste and adjust seasoning if necessary.
Serve immediately over steak, grilled fish, or steamed vegetables, or keep warm in a double boiler until ready to use. Do not let the sauce get too hot, or it may separate.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
