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Bearnaise Sauce

Rich, exquisite, and creamy, Bearnaise sauce is a true delight for your taste buds.
Course Main Dish
Cuisine French
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 2 sticks unsalted butter plus 1 tbsp. cut into chunks
  • 3 tbsp. minced shallots
  • 2 tbsp. white wine vinegar
  • 2 large egg yolks
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped tarragon
  • Kosher salt to taste
  • black pepper to taste

Instructions

  1. Melt 1 tbsp. butter in a small saucepan over medium heat. Add the shallots and a pinch of salt and pepper. Stir. Add in the vinegar and reduce heat to low. Cook for about 4 minutes or until the vinegar evaporates. Continue to cook until the shallots are translucent and soft for about 5 minutes. Transfer to bowl and let the shallots cool.
  2. Melt butter in small saucepan on medium heat until it becomes foamy and bubbly. Transfer to a measuring cup and set aside.
  3. In a blender, add the egg yolks, lemon juice, and 1 tbsp. water. Puree until smooth. Slowly add butter while the blender is running, through the blender lid opening. Add it in a very thin stream, very slowly. Blend until a creamy sauce forms. This will take 2-3 minutes.
  4. Pour sauce in a small or medium bowl. Add in the shallot sauce and sprinkle in the tarragon. Season with salt, pepper and if desired, more lemon juice. Serve or cover and keep at room temperature for 1 hour.