Bearnaise Sauce Recipe

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Bearnaise Sauce

Vicki Butts (lazyme)


Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.

From Bon Appetit, Apr 2012

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1 cup


10 Min


15 Min


Stove Top


1 Tbsp
unsalted butter
1 c
unsalted butter (2 sticks) cut into 1/2-inch cubes
3 Tbsp
shallots, minced
kosher salt
ground black pepper
2 Tbsp
champagne vinegar or white wine vinegar
2 large
egg yolks
1 Tbsp
fresh lemon juice
1 Tbsp
fresh tarragon, finely chopped

Directions Step-By-Step

Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Puree mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired.
DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: French