Béarnaise Sauce Recipe: Any conversation about the best steak sauces surely includes the silky, majestic béarnaise (often searched as bearnaise). A derivative of one of the five French ‘mother sauces’ – hollandaise – béarnaise is lifted with the distinctive flavour of tarragon: both fresh leaves and the stalks infused in a vinegar reduction. This pungent, almost aniseed-like herb pairs beautifully with the richness of beef and, of course, a pile of golden frites or chips – the essential sidekick to complete the picture.
Making a béarnaise might seem daunting, the domain of chefs in tall white hats – but show it no fear and you’ll be just fine. Once mastered, it unlocks a whole world of sauces built on the same technique. The possibilities are endless.
Once you’ve mastered béarnaise, you’ll find yourself drawn to other timeless sauces – Henry Harris’ aïoli recipe, rich with garlic and Provençal flair, is another must-try and is also available on our Journal.
Serves 2-3
Ingredients
Method
- To begin your béarnaise, you’ll need to make a white wine vinegar reduction. Combine the vinegar, white peppercorns, shallot, bay leaf, thyme, and 4 sprigs of tarragon in a small saucepan. Set over medium heat and allow it to gently simmer until reduced by about two-thirds. Remove from the heat and let it cool completely.
- Meanwhile, bring a pan of water (half-filled) to a gentle simmer — this will form your bain-marie.
- In a separate pan, melt the butter. It must be fully melted but not too hot — this is key. If the butter is too hot, the béarnaise is likely to split.
- Place the egg yolks into a heatproof bowl that fits snugly over your pan of simmering water. Add a pinch of salt, 1½ tablespoons of the vinegar reduction, and 1 tablespoon of cold water.
- Whisk everything vigorously to combine, then place the bowl over the pan of simmering water. From this point on, don’t stop whisking. You may want to enlist a helper — it’s a bit of a workout!
- Be sure to whisk into every corner of the bowl to avoid the yolk mixture catching and scrambling. As the mixture heats, it will thicken and increase in volume. You’re aiming for soft peaks.
- Once the yolks reach the desired stage, begin to slowly whisk in the melted butter. Pour it in a steady stream, whisking continuously. Start with the golden clarified butter, leaving the milk solids (which settle at the bottom) behind.
- Once the butter is incorporated, add a small amount of the milk solids — just enough to loosen the consistency to your liking.
- Strip the leaves from 4 sprigs of tarragon and finely chop them. Fold through the sauce, then add a touch of lemon juice to brighten.
- Taste and adjust the seasoning as needed.
