This classic Béarnaise sauce is rich and buttery, with a delightful tang from the tarragon vinegar and a fragrant kick of fresh tarragon. It’s the perfect complement to steaks, grilled vegetables, or even eggs. Easy to make yet full of flavour, it’s a must-try for any home cook looking to elevate their meals.
Ingredients Needed:
- 4 tbsp tarragon vinegar
- 1 finely chopped shallot
- 1 tbsp chopped tarragon
- 2 egg yolks
- 90 g (3 oz) butter
- Salt and white pepper, to taste
How To Make Béarnaise Sauce:
- Reduce the Vinegar Mixture: Place the tarragon vinegar, chopped shallot, and chopped tarragon into a pan. Boil for a few minutes until the liquid is reduced by one-third. Leave it to cool.
- Whisk the Egg Yolks: Pour the egg yolks into a bowl over a saucepan of simmering water. Add the cooled vinegar mixture and whisk gently until the sauce thickens and becomes fluffy.
- Add the Butter: Melt the butter and gradually add it to the egg mixture, whisking constantly until the sauce thickens.
- Season: Add salt and white pepper to taste, then serve.
Recipe Tips
- Constant Whisking: Be sure to whisk constantly when adding the butter to prevent the sauce from separating.
- Adjust Consistency: If the sauce is too thick, you can whisk in a little warm water to loosen it up.
- Herb Variations: Try adding a little chopped fresh basil or chives for a different twist on the classic recipe.
- Serve Immediately: Béarnaise sauce is best served warm, as it can thicken or separate if left to sit for too long.
How To Store & Reheat Leftovers
Fridge: Store in an airtight container in the fridge for up to 1 day.
Reheat: Reheat gently over low heat, whisking constantly, or in a bowl over simmering water.
What Can I Use If I Don’T Have Tarragon Vinegar?
You can substitute with white wine vinegar or champagne vinegar, though the flavour will be slightly different. For the best results, try to stick with tarragon vinegar.
How Do I Fix BéArnaise Sauce If It Separates?
If the sauce separates, you can try whisking in a small amount of warm water or melted butter to bring it back together.
Try More Recipes:
- Mary Berry Onion Sauce
- Pork Chops With Mustard Sauce
- Sea Bream and Chive Cream Sauce
- Rib-eye Steak With Green Peppercorn Sauce
Mary Berry Bearnaise Sauce
Description
This creamy Béarnaise sauce is rich, tangy, and perfectly smooth. Made with egg yolks, butter, and a touch of tarragon vinegar, it’s the perfect finishing touch for steaks, grilled vegetables, or eggs. Quick and easy to make, this classic sauce will elevate any dish with its bold, buttery flavour.
Ingredients
Instructions
- Reduce the Vinegar Mixture: Place the tarragon vinegar, chopped shallot, and chopped tarragon into a pan. Boil for a few minutes until the liquid is reduced by one-third. Leave it to cool.
- Whisk the Egg Yolks: Pour the egg yolks into a bowl over a saucepan of simmering water. Add the cooled vinegar mixture and whisk gently until the sauce thickens and becomes fluffy.
- Add the Butter: Melt the butter and gradually add it to the egg mixture, whisking constantly until the sauce thickens.
- Season: Add salt and white pepper to taste, then serve.