Bearnaise Sauce - BigOven 151485
Bearnaise Sauce

Bearnaise Sauce

Ready in 45 minutes
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Bearnaise Sauce"

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Try this Bearnaise Sauce recipe, or contribute your own. "Tarragon" and "Wine" are two tags used to describe Bearnaise Sauce.

"I love bearnaise sauce, and this is a very good recipe for it. Served it last night over grilled porterhouse steak and wild mushroom risotto cakes.

I forgot the straining step mentioned in the recipe (my oversight), and I wish I hadn't. The shallots were delicious but a smoother texture to the sauce would have been perfect. Guests enjoyed it and I'd make it again."

- stevemur

Ingredients

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3 tablespoons White vinegar
3 tablespoons White wine
10 Peppercorns; crushed
2 tablespoons shallots; Finely-chopped
1 tablespoon tarragon; Chopped
1 tablespoon Water
3 Egg yolks
1 cup Unsalted butter; melted
Salt; to taste
Black Pepper; freshly ground
1 tablespoon parsley; Finely-chopped

Original recipe makes 6

Servings  

Preparation

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool.

Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes.

In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.

Verified by stevemur
Calories Per Serving: 534 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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This recipe is so easy, if you just follow the instructions. One time I made it and forgot to add the water and let the mixture cool before adding the egg yolks, and i ended up with scrambled eggs. Every other time when I followed every instruction it went perfectly! Amazing taste. Served it with eggs benedict.
Aeb1 5 years ago
It was a bit complex to do but the taste was wonderful. I served it over Beef Wellington for a special dinner.
promfh 6 years ago
[I made edits to this recipe.]
stevemur 6 years ago
I love bearnaise sauce, and this is a very good recipe for it. Served it last night over grilled porterhouse steak and wild mushroom risotto cakes. I forgot the straining step mentioned in the recipe (my oversight), and I wish I hadn't. The shallots were delicious but a smoother texture to the sauce would have been perfect. Guests enjoyed it and I'd make it again.
stevemur 6 years ago
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