For an extra layer of flavor, try infusing the melted butter with a sprig of fresh tarragon or a clove of garlic before adding it to the sauce. If the sauce becomes too thick, whisk in a teaspoon of warm water at a time until it reaches the desired consistency. To prevent curdling, maintain a gentle heat and whisk constantly while adding the butter. Bernaise sauce is best served immediately. If you need to keep it warm, place the bowl over a double boiler with the heat turned off, whisking occasionally.
Bearnaise Gramma's Recipe
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING16 People
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VIEWS18
Indulge in the velvety embrace of classic Bearnaise, a decadent sauce that elevates any dish to gourmet status. This luscious concoction, with its tangy tarragon notes and rich buttery finish, is the perfect companion for succulent steaks, vibrant asparagus, or a luxurious twist on Eggs Benedict. Prepare to be transported to culinary heaven!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol107 mg
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Protein1 g
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Saturated Fat8 g
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Sodium232 mg
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Sugar0 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a small saucepan, combine the white wine, rice vinegar, shallot, tarragon, and black pepper. Bring to a boil over medium-high heat. (2 minutes)
02 Step
Recipe View 5 mins Reduce the heat to low and simmer until the mixture is reduced to about 1/4 cup, concentrating the flavors. This should take approximately 5 to 10 minutes. Keep a close eye to prevent burning.
03 Step
Recipe View 2 mins While the reduction simmers, in a separate heatproof bowl, whisk together the egg yolks, hot water, salt, and hot sauce until the mixture is pale and slightly thickened, about 2 minutes.
04 Step
Recipe View 1 mins Place the bowl with the egg yolk mixture over a saucepan of simmering water, creating a double boiler. Ensure the bottom of the bowl does not touch the water. (1 minute)
05 Step
Recipe View 1 mins Gradually whisk the warm wine reduction into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
06 Step
Recipe View 5 mins Slowly drizzle the warm, melted butter into the egg yolk mixture, whisking continuously and vigorously. The sauce should emulsify and thicken into a smooth, creamy consistency. This process should take about 5 minutes.
07 Step
Recipe View 1 mins Continue whisking until the sauce is thick enough to coat the back of a spoon. Be careful not to overcook the sauce, or it may curdle.
08 Step
Recipe View 1 mins Remove the bowl from the heat and taste for seasoning. Adjust with additional salt or hot sauce as needed. Serve immediately.
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Please Rate
Tessie Franey
Jun 21, 2025I was always intimidated by Bearnaise, but this recipe made it so approachable. The key is definitely the slow and steady whisking. Thank you!
Gust Pouros
May 17, 2025This recipe is a game-changer! The instructions are so clear, and the sauce turned out perfectly smooth and creamy. My steak never tasted so good!
Donny Dickens
May 11, 2025The addition of hot sauce is genius! It adds a subtle kick that really balances the richness of the sauce. I'll never make Bearnaise any other way.