Classic Béarnaise Sauce Goes With Everything From Steak to French Fries (2024)

By Natalie LobelPublished: Feb 28, 2022

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Classic Béarnaise Sauce Goes With Everything From Steak to French Fries (3)

Béarnaisesauce (an offshoot of Hollandaise) has a bit of a bad reputation for being old-fashioned— probably because it’s reminiscent of stuffy steakhouses and hom*ogenous French culinary schools. As we spend more time lately cooking elaborate meals at home, though, we’d like to argue classic sauces still have a place on our tables. Once you’ve had a buttery, herby bite of this Béarnaise atop, say, a perfectly cooked steak, we think you’ll agree!

Don’t let the whisking in adouble boiler throw you off— we promise, it’s just as easy asmelting chocolate. All you’re really doing is creating light heat and warming the yolks to allow the butter to melt into them.Take it off the heat, throw in some lemon juice and tarragon and you have yourself a French classic. If it looks like your sauce is about to “break” (when the butter has separated from the egg yolks and the sauce looks extra oily), take it off the heat and whisk in a splash of water until it re-emulsifies. Return to heat and continue until finished.

Béarnaise sauce is best served immediately, but will keep for three days in an airtight container in the fridge. Use it straight from the fridge like butter for toast, or reheat over a double boiler. It’s classic on steak, but is also great on salmon or eggs, and as a great dip for fries!

Made this? Let us know how it went in the comments below.

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Yields:: 2 serving(s)
Prep Time:: 10 mins
Total Time:: 10 mins

Ingredients

8 Tbsp.
unsalted butter
1
shallot, finely diced
7
black peppercorns
2
stalks tarragon, leaves finely chopped and stems reserved
1/2 c.
dry white wine
3
egg yolks
2 Tbsp.
fresh lemon juice
Pinch cayenne pepper
Kosher salt to taste

Directions

1. Step1In a small microwavable bowl, add butter and microwave until melted, about 1 minute. (Or melt the butter on the stovetop.) Set the butter aside and allow the milk solids to drop to the bottom.
2. Step2In a small saucepan over medium heat, add the shallot, peppercorns, tarragon stems, and white wine, and cook untilthe liquid has reduced to about 2 tablespoons, about 8 to 10 minutes. Strain the mixture into a stainless steel bowl that will fit inside a medium- sizedpot. Whisk in the yolks until combined and set aside.
3. Step3Create a double boiler:Bring a medium-size pot filled about ⅓ with water to a simmer. Place the stainless steel bowl on top of the pot, confirming that the water is NOT touching the bottom of the bowl.
4. Step4Bring water to a simmer. Holding the bowl with one hand (use a small kitchen towel to prevent scorching your hand), keep whisking with the other while slowly adding the melted butter (avoid adding the milk solids.), about 1/2 tablespoon at a time. Keep whisking until the sauce starts to thicken, about 3 to 5 minutes.
5. Step5Once the sauce has thickened to a custard-like consistency and turned a paler yellow, take the bowl off the heat and add the lemon juice, cayenne, and salt to taste. Add the tarragon leaves and serve.