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Bearnaise Sauce Recipe

Bearnaise Sauce

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Steak House

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on February 15, 2012

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    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.

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  • on December 25, 2011

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    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.

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  • on August 22, 2011

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    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!

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  • on June 08, 2011

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    How much by volume or weight is a 'stick' of butter? Gonna make a guess at a 1/4 pound. Butter here comes in a 1 pound block.

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  • on May 20, 2011

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    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.

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  • on August 21, 2010

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    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.

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  • on July 02, 2010

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    Love your show and ur style of cooking

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  • on January 03, 2010

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    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.

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  • on August 30, 2009

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    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.

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  • on July 23, 2009

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    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

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