Béarnaise Sauce Recipe
Rich, creamy, and full of flavor — Béarnaise sauce is a classic French favorite that instantly elevates any dish. Whether you’re serving steak, chicken, or vegetables, this buttery, herby sauce brings a touch of restaurant magic to your table.
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Ingredients
3 egg yolks
½ cup unsalted butter, melted
2 tbsp white wine vinegar
1 tbsp finely minced shallots
1 tbsp fresh tarragon, chopped
1 tbsp fresh parsley, chopped
A pinch of salt
A dash of cayenne pepper
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Instructions
1. In a small saucepan, combine the vinegar, shallots, and half of the tarragon. Cook over medium heat until the liquid reduces to about 1 tablespoon.
2. Strain the mixture and let it cool slightly.
3. In a heatproof bowl over a pot of gently simmering water (a double boiler), whisk the egg yolks with the reduction until smooth and slightly thickened.
4. Slowly drizzle in the melted butter while whisking constantly until the sauce becomes thick and creamy.
5. Stir in the remaining tarragon, parsley, salt, and a pinch of cayenne for a subtle kick.
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Perfect Pairings
Juicy grilled steak or ribeye
Tender roasted chicken
Delicate poached fish
Steamed asparagus drizzled with Béarnaise