Making Béarnaise, the King of steak sauces, can be intimidating for even the most experienced home cook. But with our method, even a beginner in the kitchen will be able to serve up perfect Béarnaise every single time.
In my world, there’s nothing better than a perfectly cooked steak, drenched (DRENCHED!) in equally perfectly made Béarnaise sauce. The silky smooth texture, the richness, the tangy acidity, and the slight kick from the tarragon – it’s just the ultimate steak dinner companion. And honestly, not just steak dinner. It’s amazing with grilled fish, perfect with pan fried vegetables and it even has its place on the brunch table in my house.
But, to be clear, over the years – I have ruined dozens of Béarnaise sauce batches, using the traditional method of hand whisking clarified butter into an egg yolk mixture in a bain marie. And I’ve cursed my whisking technique to hell multiple times, while sweating away to be able to serve the sauce at the perfect time and temperature.
Luckily for me – and by association, for you too – those days are over. With this Béarnaise-technique, chances of failing are ZERO. You’ll end up with perfectly fluffy, creamy and delicious sauce – every single time.
The secret?
Blending.
Yup. The trusty blender (immersion or countertop) to the rescue once again. Read on to get some more background information on Béarnaise sauce, or jump straight down to the recipe to start cooking!
A Taste of History:
Originating from southwestern France, Béarnaise sauce was created by Chef Jean-Louis Françoise-Collinet in the 19th century. This rich sauce pays homage to the Béarn region, highlighting the area’s culinary heritage.
Flavorful Foundations:
Béarnaise sauce combines clarified butter and egg yolks with flavorful shallots, tarragon, chervil, and white wine vinegar. This delightful mixture creates a luxurious and savory sauce that can elevate any dish.
Hollandaise’s Delicious Cousin:
Although Béarnaise and Hollandaise sauces both share a creamy base of emulsified butter and egg yolks, it’s the addition of tarragon and shallots that sets Béarnaise apart, giving it a unique flavor.
Perfect Pairings:
Transform your grilled or pan-fried meats, fish, and chicken into something extraordinary with a drizzle of Béarnaise sauce. Even vegetables and eggs Benedict get an amazingly delicious upgrade with a spoonful of this golden sauce.
Master the Traditional Technique:
The traditional way of making Béarnaise sauce is to use a double boiler or bain-marie to gently heat the ingredients while constantly whisking. This method ensures a smooth and creamy consistency without the risk of curdling – in theory. In reality, it is hit and miss for most home cooks – which is why our method is so much better.
Mix It Up:
For a fun twist on the classic Béarnaise, explore variations like Foyot sauce, which incorporates a meat glaze, or Choron sauce, an awesome blend of Béarnaise and tomato purée, perfect for adding an extra layer of flavor.
Fresh is Best:
Béarnaise sauce is best served immediately after preparation to maintain its silky texture. If you need to store it briefly, choose a warm spot to avoid separation, but remember that refrigeration can cause the sauce to solidify and lose its smoothness.
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Foolproof Perfect Béarnaise Sauce
Description
Making Béarnaise, the King of steak sauces, can be intimidating for even the most experienced home cook. But with our method, even a beginner in the kitchen will be able to serve up perfect Béarnaise every single time.
Ingredients
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 3 sprigs chervil, leaves finely chopped. Keep stems for infusion.
- 4 sprigs tarragon, leaves finely chopped. Keep stems for infusion.
- 1 small shallot, thinly sliced
- 1/2 teaspoon whole black peppercorns
- 2 egg yolks
- Kosher salt
- 1 1/2 sticks (12 tablespoons) salted butter
Instructions
- In a small saucepan, mix together wine, vinegar, herb stems, shallots, and black peppercorns. Bring the mixture to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer. Cook until the liquid is reduced to approximately 1 1/2 tablespoons, which should take around 15 minutes. Carefully pour the liquid through a fine-mesh strainer into a small bowl, pressing on the solids using the back of a spoon to extract as much liquid as possible.
- In a blender, (or in a cup just large enough to fit the head of an immersion blender), combine the wine reduction, egg yolk, and a pinch of salt. In a separate small saucepan over high heat, melt the butter, swirling it constantly until the foaming subsides. Transfer the melted butter to a 1-cup liquid measuring cup.
- Turn the blender on first low, then medium speed. As the blender runs continuously, gradually pour the hot butter into the cup. The butter should emulsify with the egg yolk and wine reduction, creating a smooth sauce. Keep pouring until all the butter is incorporated, resulting in a thick and creamy sauce. Adjust the seasoning with salt to taste.
- Gently whisk in the chopped tarragon and chervil. Serve the Béarnaise sauce immediately, or transfer it to a small lidded pot and keep it warm for up to 1 hour before serving. Remember, Béarnaise sauce cannot be cooled and reheated.
