This classic Béarnaise Sauce recipe is made in your food processor, or blender, for an easy foolproof method! It’s creamy, rich and perfect on a sandwich, eggs, or a steak for some fancy flare.
Why I Love This Béarnaise Sauce Recipe
Aside from its incredible flavor, here are even more reasons why this simple recipe truly makes the best steak sauce ever:
- No Whisking: I never used to make Béarnaise sauce, because it was just so hard to get right! And, by the end, my arm basically felt like it was going to fall off from all the whisking! Thankfully I found my new favorite method using a food processor or blender. No more whisking for that perfect Béarnaise!
- Versatile: This classic French sauce can be used on so many different dishes. There isn’t much that we haven’t tried it on! From a perfectly grilled steak, seafood, vegetables, eggs or even a sandwich, I promise you love it on just about anything.
- Simple Ingredients: Aside from the fresh tarragon, most everything else are kitchen stables you probably already have!
- Fast: This easy Béarnaise sauce recipe is so fast to whip together. I usually make it while our steaks are resting after cooking. As long as you have all the ingredients gathered ahead, this sauce will be ready in minutes.
Watch How To Make It
Want to see how to make this easy steak sauce from start to finish? Here’s a step-by-step video:
What is Béarnaise Sauce?
Béarnaise sauce is a creamy and savory sauce that originated in France in the 1830’s. It’s named for the province of Bearn, but was really created just west of Paris.
Traditionally, it is a sauce made of egg yolks and clarified butter emulsified with a white wine, tarragon, and shallot reduction. It is a “child” of the “Mother Sauce” Hollandaise. It’s notoriously difficult to make by hand, but thankfully we use a blender or food processor for this version!
What’s the Difference Between Hollandaise and Béarnaise Sauce?
The major difference between a Hollandaise sauce and a Béarnaise sauce is the flavor. Hollandaise sauce is a creamy, rich, simple sauce made with egg yolks, lemon juice, butter, salt and pepper (or cayenne pepper). Béarnaise sauce has punched up the flavor by adding tarragon and shallots to a wine reduction. These additions make Béarnaise more fragrant with a savory twist.
Butter wine and eggs are the base of this easy but decadent sauce. Here’s what you’ll need:
- White Wine: You will want to use a dry white wine, not a sweet wine. Chardonnay works great.
- Tarragon Vinegar: I like to use Tarragon Vinegar because it adds an extra punch of tarragon flavor. If you don’t have tarragon vinegar, you can use white wine vinegar instead. Champagne vinegar or cider vinegar will also work fine too.
- Shallots: The small onion-like vegetables with a light reddish skin. You will usually find them next to the garlic and onions in the produce section.
- Egg Yolks
- Black Pepper: Freshly cracked black pepper will give you the most flavor.
- Garlic Salt: Or you can use regular salt instead.
- Fresh Tarragon Leaves: Tarragon is the signature herb of Béarnaise sauce, so don’t substitute this.
- Butter: You can use salted or unsalted butter. If you use salted butter, I recommend waiting to add the salt to the sauce until the end and season it to taste.
Tips For Best Results
This recipe is pretty foolproof, but here are a few tips for success.
- Room Temperature Egg Yolks: I highly recommend using egg yolks that are room temperature. Separate your eggs and let the eggs sit in a bowl on the counter for 30 minutes (or up to an hour) before you start.
- High Power Blender: Make sure to use a blender, food processor, or immersion blender that is powerful and can blend your sauce smooth. No one wants a lumpy sauce! I love this blender, but find an immersion blender is even easier to use.
- Too Thick: Béarnaise sauce should be thick enough to stick to a spoon easily, but thin enough that you can pour it over a steak or eggs. It will be thinner than mayonnaise. If your sauce turns out too thick, you can add a little water and puree it again to thin it out.
How to Use Béarnaise Sauce
There are SO many ways you will find to use this sauce! Honestly, it goes on just about everything. Here are a few ideas to get you started:
- Protein: My favorite way to use Béarnaise sauce is on a perfectly grilled and charred steak, like this Flank Steak. It is the best pairing out there. You’ll love it over Air Fryer Salmon and Best Baked Chicken, too.
- Eggs: This sauce goes great with eggs – top some Scrambled Eggs or an omelette (like my Tortilla Española) with it, drizzle it on top of Eggs Benedict, or smear some on a fried egg sandwich.
- Vegetables: You can also drizzle it over your favorite veggies, like Air Fryer Asparagus, Sautéed Green Beans, or Roasted Broccoli.
- Fries: Have you tried dipping your fries in Béarnaise? Life. Changing. Honestly, one of our favorite dinners is a good steak, some crispy Potato Wedges and this sauce to dip both into!
The Best Way to Store Béarnaise
It’s best to serve your Béarnaise sauce immediately. Once refrigerated, the sauce will harden (like butter) and reheating the sauce can cause it to separate.
However, if you have some that needs storing, just put it in a Tupperware and store it in the fridge. Then you can use it like butter on toast.
If you want to try to reheat your leftover Béarnaise, you’ll need to pull out a double boiler (or a glass bowl fitted over a pot of boiling water). Simmer the sauce over medium heat in your double boiler and add a splash of tarragon vinegar. Give it a few moments to start melting and once it has – Whisk! Whisk! WHISK! As soon as it has returned to normal consistency (runny mayonnaise), remove it from the heat and serve!
More Easy Homemade Sauce Recipes
- Classic Marinara Sauce
- Homemade Tartar Sauce
- Adobo Sauce
- Homemade Enchilada Sauce
- Dulce De Leche
- Homemade Chocolate Sauce
- Basil Pesto Sauce
- Best Homemade Alfredo Sauce
The Best Béarnaise Sauce
- ¼ cup and 2 tablespoons white wine
- 3 tablespoons tarragon vinegar
- 1 large shallot, minced (about 2 tablespoons worth)
- 3 egg yolks, room temperature
- ¼ teaspoon black pepper
- ½ teaspoon garlic salt
- 4 tablespoons fresh tarragon leaves
- ¾ cup unsalted butter
- Combine wine, vinegar, and shallot in top of a double boiler. Simmer until reduced by half and then let mixture cool.
- Once cooled, place mixture, egg yolks, pepper, garlic salt, and tarragon leaves in food processor or blender. Blend for about 10 seconds.
- Melt butter in microwave for a 1:15, or until hot and slightly bubbling, but be careful not to burn it! Then remove the center stopper from the food processor (or blender) and slowly pour the butter through the opening while the motor is running. This process should take about 30 seconds.
- Process for another 10 seconds after all the butter has been added. The sauce should be the consistency of a thin mayonnaise. If not, blend for another 5 seconds. Serve immediately.
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