Description
This Easy Béarnaise Sauce is a rich, creamy French classic that’s perfect for drizzling over steak, fish, or vegetables. Made with butter, egg yolks, vinegar, and fresh herbs, it’s tangy, buttery, and surprisingly simple to make at home.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large egg yolks
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh tarragon (divided)
- 1 tablespoon finely chopped shallots
- 1 teaspoon Dijon mustard (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
-
Prepare the reduction:
In a small saucepan over medium heat, combine the white wine vinegar, shallots, and half of the chopped tarragon. Cook until the mixture reduces by half, then remove from heat and let it cool. -
Blend the base:
In a blender or using a hand whisk, blend the egg yolks and lemon juice until smooth and slightly thickened. -
Incorporate the butter:
Slowly drizzle the melted butter into the egg mixture while continuously blending or whisking, creating a creamy emulsion. -
Add the reduction:
Stir in the cooled vinegar reduction, remaining tarragon, Dijon mustard (if using), salt, and pepper. Blend until smooth. -
Serve:
Serve immediately, or keep warm by placing the sauce in a heatproof bowl over warm water.
Notes
- Keep the heat low to avoid scrambling the egg yolks.
- Dijon mustard adds a subtle tang but is optional.
- Best served fresh, but can be kept warm for up to 30 minutes.