Béarnaise sauce is a luxurious, silky sauce that’s beloved in French cuisine. Known for its rich, buttery base and aromatic hints of tarragon, it’s the perfect accompaniment for grilled meats, particularly steak. Whether you’re planning an indulgent dinner or a cozy weekend brunch, Béarnaise can add that classic French touch, bringing a balance of richness and brightness to the plate.
Béarnaise sauce, despite its name, didn’t originate in the Béarn region of France but was created in Paris in the 19th century. Chef Collinet, who worked in a restaurant near the Saint-Germain railway station, is said to have invented the sauce accidentally by modifying a hollandaise recipe. The key twist? Adding a reduction of white wine vinegar, shallots, and tarragon, giving Béarnaise its unique, aromatic character.
Over time, Béarnaise became synonymous with French culinary sophistication, especially in steak houses. Its name pays homage to Henry IV of France, who was born in Béarn, and today it’s a classic that lends a refined edge to steak frites, lamb chops, and even vegetables.
How Béarnaise Differs from Hollandaise
While both Béarnaise and hollandaise are emulsified butter sauces, the main difference lies in their flavor profiles. Hollandaise has a rich, lemony base, making it perfect for dishes like eggs Benedict. Béarnaise, on the other hand, uses a vinegar and herb reduction (typically tarragon and shallots), giving it an aromatic, slightly tangy flavor that complements savory meats beautifully.
Authentic Béarnaise Sauce Recipe
Ingredients
- 3 large egg yolks
- 1/2 cup unsalted butter, clarified (or gently melted to separate solids)
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1 small shallot, finely minced
- 1 tablespoon fresh tarragon, chopped, plus extra for garnish
- 1 tablespoon fresh chervil, chopped (optional but traditional)
- Salt and white pepper to taste
Instructions
- Make the Reduction: In a small saucepan, combine white wine vinegar, white wine, minced shallot, half of the chopped tarragon, and chervil. Bring to a gentle simmer over medium heat, reducing until only about 2 tablespoons of liquid remain. Strain out the solids, reserving the flavored liquid, and let it cool.
- Set Up a Double Boiler: Place a heatproof bowl over a pot with about an inch of simmering water (without letting the water touch the bottom of the bowl).
- Whisk the Yolks: In the bowl, combine the egg yolks with the cooled vinegar reduction. Whisk vigorously over the simmering water until the mixture is thick, pale, and has doubled in volume (2-3 minutes).
- Incorporate the Butter: Begin adding the warm clarified butter, starting with just a few drops, while whisking constantly. Gradually increase the flow once the sauce starts to thicken and emulsify. Keep whisking until all the butter is incorporated, and the sauce has a creamy, pourable consistency.
- Season and Serve: Stir in the remaining tarragon, and season with salt and a pinch of white pepper to taste. Béarnaise is best served immediately; if it begins to thicken, a teaspoon of warm water can bring it back to the perfect texture.
Tips for Perfect Béarnaise
- Use Clarified Butter: Clarified butter helps the sauce hold its texture and gives it a smooth, luxurious consistency.
- Mind the Heat: Béarnaise sauce is temperature-sensitive. Keep the bowl above gently simmering water, not boiling, to avoid cooking the eggs.
- Fixing a Broken Sauce: If the sauce separates, add a teaspoon of cold water and whisk vigorously until it comes back together.
Perfect Pairings for Béarnaise Sauce
Béarnaise is known for elevating classic steak cuts like filet mignon, ribeye, and sirloin. However, it’s also fantastic on roasted vegetables, grilled seafood, and poached eggs. Its unique balance of tang and richness adds a restaurant-quality feel to any dish.
Sauces and Dips 
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