Bearnaise Sauce

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 to 6 servings

Ingredients
  • 1/4 cup chopped fresh tarragon leaves
  • 2 shallots, minced
  • 1/4 cup champagne vinegar
  • 1/4 cup dry white wine
  • 3 egg yolks
  • 1 stick butter, melted
  • Salt and pepper
Directions

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.


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    This really is not a good recipe, at all. The sauce is extremely sour, with a strong vinegar taste. I'm glad I prepped it before I made my steaks, so I could go back and use a better recipe. I do not recommend.  
    For the record, I did follow the recipe exactly. Awful, awful sauce.
    My company and I thought this was delicious. I was making a "poor man's" surf and turf and used the sauce with thinly sliced flank steak. We all thought that it was outstanding.
    I followed the instructions and quantities exactly. The result was a horribly sour (vinegary) sauce. I would never follow this recipe again
    I made this recipe to apply on my steaks. Granted it is easy to make it but if you want a more flavorful taste, several herbs and spices are missing here. A 1.5 rating is more appropriate.
    So much easier than when I learned it 30 years ago! The result is fantastic
    This runny, overwhelmingly vinegary sauce is not bearnaise. There are so many good recipes on the Internet for it that do not need to be tweaked or doctored, this one should be the last consult. Not sure why I did. We ended up whisking it in a double-boiler at the end to fix the consistency. We lived with the vinegar.
    the recipe is fine as is. all you need to is strain the reduction (which is what the traditional recipe calls for before adding it to the eggs.
    It was delicious. I actually cut the recipe by 1/3 because I only needed a little. I didn't have tarragon (last minute request for the sauce so I used dried oregano, champagne, and white wine vinegar, immersion blender. Very tasty.
    I gave this 4 stars because luckily I read everyone else's complaints and was able to doctor the recipe up before I made the same! I also looked up a different recipe and combined the 2. So I suggest use only 1 T of champagne vinegar and 3/4 C wine and one small shallot and I used 1 T of dried tarragon. Then to the eggs I added salt and red pepper and while whisking added about 1T of lemon juice. Then I put the eggs over water and whisked in the melted butter and finished it with the wine/shallot mixture. This came out delicious and I used it over eggs florentine.
    Terrible! Followed recipe precisely and there were so many shallots that it could not even be salvaged. I recommend cutting way back on the shallots or omitting them all together!
    This was pretty good and easy to make, but the vinegar overwhelmed it. Next time, I'll decrease the amount of vinegar and increase the wine. I ended up adding cream to it to try to dilute the vinegar, which helped some and luckily did not detract from the texture or flavor.
    I like this simple recipe. I would just ad that it would be nice to pasteurize the egg yolks first. I do this in a small glass bowl in hot water. Bring the yolks carefully up to 60 degrees C (140 F) and hold them there for 1 minute. I do this and then continue the recipe in this same glass bowl in the water bath adding the bearnaise reduction to the yolks and then the clarified butter. I would whip the yolks by hand if I wanted a work out (I never do) or use my milk frother. (One of the pen sized battery operated whisks).
    Love your show and ur style of cooking
    I've never made a Bearnaise sauce before, but this recipe was easy and it came out delicious.
     

     
    I used it for Alton Brown's Center Cut Tenderloin Roast recipe.
    This is very good. I substituted purple onion for the shallots and white vinegar for the champagne vinegar. I used 1/2 the butter. After blending and letting sit for several minutes, it thickened up nicely. Will definitely make this again.
    We are big fans of bernaise sauce in my house....Many years ago, after trying it for the first time, I asked a friend if she knew how to make it. She quickly responded with "Oh, its so hard,,,use Knorrs,,,they make a packaged one that is fabulous. I took her advice, was happy with not only the taste, but the simplicity of simply adding 1/2 and 1/2 and butter. Today, I watched Tyler make it from scratch and decided to try it..Knorrs has lost a customer..Not only was it easy, but the fresh taste of the tarraon is second to none...We will never have good steak without it again..DELICIO'US
    This was a great sauce...rather than putting into a blender, I did it all with my emersion blender. It was so easy...blended the yokes, added to the reduction, blended another few seconds and Voila! Fantastic!
    Tyler, your recipes are the best. This bernaise sauce was excellent with my steaks that I prepared. Easy to make and a lot of fun to eat!
    I decided to take on Christmas dinner for the first time and I made this sauce for the roast beef. I have never had a bearnaise but a few of the people at dinner had and everyone loved it. My dad said it was good as any resturant bearnaise sauce he had ever had. FYI... Champagine vinager was almost $15 a bottle so I used white wine vinager.
    Good sauce for beef.
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