Yield: 6 servings (about 1 1/4 cups sauce)
Béarnaise Sauce Recipe
This classic creamy Béarnaise Sauce tastes great on just about everything. It's so easy to make with your food processor or blender, using just a few ingredients!
Ingredients
- 6 oz dry 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
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Instructions
- Combine wine, vinegar, and shallot in top of a double boiler. If you don't have a double boiler, use a heat-safe glass or metal bowl set over a saucepan. Just make sure the bottom of the bowl doesn’t touch the water.
- Simmer mixture until reduced by half and then let mixture cool completely. It's important to let it cool, otherwise the heat will scramble your eggs!
- Once cooled, place the mixture in a food processor or blender with egg yolks, pepper, garlic salt, and tarragon leaves. 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, thick enough to stick to a spoon easily, but thin enough that you can pour it. If not, blend for another 5 seconds (adding a little water if needed). Serve immediately.
Notes
Raw Egg: The heat from the butter is used to cook the egg yolks. So there are no raw egg concerns!
Keep Sauce Warm: Transfer the sauce to a heat-safe bowl and place it over a pan of very hot (but not simmering) water. Stir occasionally, keeping the water just warm enough to keep the sauce warm (too much heat can cause the sauce to separate). Alternatively, you can keep it in a thermos for short periods if you're serving it soon. Avoid reheating it directly on the stove or in the microwave, as it can easily curdle or separate!
How To Store: It’s best to serve your Béarnaise immediately. Once refrigerated, the sauce will harden (like butter) and reheating the sauce will quickly 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.
Try Reheating It: It's risky, but if you want to try to reheat your leftover Béarnaise sauce, you’ll need to pull out your double boiler again. Simmer the sauce over medium heat, adding 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!
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Nutrition
Serving: 1 serving (about 2 tablespoons sauce), Calories: 274kcal, Carbohydrates: 4g, Protein: 3g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 158mg, Sodium: 206mg, Potassium: 193mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1035IU, Vitamin C: 3mg, Calcium: 77mg, Iron: 2mg