EASY Bearnaise Sauce Recipe (2024)

by Erin

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This easy Bearnaise sauce recipe is rich, fluffy, and tangy. This sauce can be used on a variety of dishes, like steak, seafood and asparagus.

EASY Bearnaise Sauce Recipe (1)

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What is in Bearnaise sauce?

How to make it

Recipe tips

What does Bearnaise sauce go with?

What to serve on the side

Wine pairings for steak with Bearnaise sauce

More homemade sauce recipes

Easy Bearnaise Sauce

Ingredients

Instructions

Notes

Nutrition

Interested in more savory sauce recipes? Try out my Steak Diane, Steak with Red Wine Sauce, Bordelaise Sauce, Lemon Butter Sauce and Homemade BBQ Sauce.

Bearnaise sauce (also spelled Béarnaise sauce) is an extremely versatile classic sauce. It is generally associated with steak orFilet Mignon, but it’s also a delicious sauce for asparagus. Its name is related to the province of Béarn, France.

EASY Bearnaise Sauce Recipe (2)

Bearnaise is a loose derivative of hollandaise sauce. Hollandaise is an egg yolk mixture emulsified with unsalted butter and acid. Hollandaise sauce is also one of the five mother sauces of French cuisine, meaningit can be used to make a range of other sauces.

Bearnaise builds on hollandaise with egg yolks, butter, white wine vinegar, shallots, and tarragon. The mildness of these flavorings make it perfect for chicken and beef as well as seafood. This luscious sauce is especially popular for grilled or broiled meats, such asBroiled Lamb Chops. It’s also incredibly delicious with french fries!

With this easy recipe, you’ll be able to master this delicious sauce the first time.

What is in Bearnaise sauce?

  • Shallot
  • White Wine Vinegar – Gives this sauce its tangy flavor.
  • Fresh Tarragon – Tarragon has an amazing flavor that’s slightly like black licorice. Can’t find fresh tarragon? Try one of these tarragon substitutes.
  • Egg Yolks – This is what gives the sauce its creamy, fluffy texture.
  • Unsalted Butter – Using unsalted butter guarantees that you can control the salt level of your finished sauce.
  • Lemon Juice – Fresh squeezed is best here!
  • Salt + Pepper
EASY Bearnaise Sauce Recipe (3)

How to make it

  • In a small skillet, add the shallots, vinegar, pepper and 1 tablespoon of tarragon leaves and bring to a boil over medium heat.
  • Reduce heat to a simmer over low heat and cook until almost all of the liquid has evaporated. Remove from heat and place in a metal mixing bowl. Allow to cool.
  • Meanwhile, fill a small saucepan with an inch or two of water. Bring to a boil over medium-high heat.To the cooled shallot reduction, add the egg yolks and a dash of cold water. Whisk to combine.
  • Place the metal bowl over the saucepan of simmering water and turn the heat down to low. Keep an eye to be sure the bowl isn’t touching the boiling water.
  • Whisk the egg-shallot mixture until it begins to thicken, about 5-6 minutes.
  • Melt butter in the microwave or on the stove, then gradually whisk it in, a splash at a time. Continue whisking until the sauce has emulsified and coats the back of a spoon.
  • Remove from the heat and stir in the lemon juice and remaining 1 tsp. chopped tarragon leaves.
  • Season with salt, to taste. Enjoy!
EASY Bearnaise Sauce Recipe (4)

Recipe tips

  • Unfortunately, this sauce cannot be reheated. However, it can be held at temperature in a sous vide water bath at 130 degrees for up to 4 hours. Add the sauce to a mason jar and place it in the bath.
  • If the sauce gets too hot while whisking, you’ll end up with scrambled eggs.

FAQs

What does Bearnaise sauce taste like?

Béarnaise sauce has a rich, creamy, and tangy flavor with a slight herbal, licorice-like note from the tarragon. The sauce is known for its velvety texture and buttery taste, and it pairs well with a variety of dishes, including steak, fish, and vegetables. Overall, Béarnaise sauce is a flavorful and indulgent addition to any meal.

What’s the difference between Bearnaise and Hollandaise sauce?

Béarnaise sauce and hollandaise sauce are both classic French sauces made with butter, egg yolks, and acid (typically vinegar or lemon juice), but they differ in a few key ways. The main difference between the two sauces is the addition of tarragon and shallots in béarnaise sauce, which gives it a distinct flavor and aroma. Béarnaise sauce also typically includes white wine in its ingredient list, while hollandaise sauce does not.
In terms of texture, béarnaise sauce is often thicker and more velvety than hollandaise sauce, due to the reduction of the shallots and the addition of tarragon. Hollandaise sauce, on the other hand, is known for its smooth, silky texture.

Can I substitute hollandaise sauce for Bearnaise sauce?

Yes. Overall, while both sauces are similar in composition and are often used interchangeably. However, it’s the addition of tarragon and shallots in béarnaise sauce that gives it a unique flavor profile and texture.

EASY Bearnaise Sauce Recipe (5)

What does Bearnaise sauce go with?

  • Sous Vide Filet Mignon
  • Air Fryer Filet Mignon
  • Sheet Pan Salmon
  • Traeger Steak
  • Easy Roasted Chicken
  • Broiled Lamb Chops
  • Deviled Eggs or Eggs Benedict
  • Roasted Vegetables

What to serve on the side

  • Instant Pot Baked Potatoes
  • Sour Cream Mashed Potatoes
  • Roasted Brussels Sprouts with Balsamic Glaze
  • Glazed Carrots
  • Roasted Miso Cauliflower
  • Easy Arugula Salad
  • MORE → 50+ of the best sides for steak

Wine pairings for steak with Bearnaise sauce

  • Full-bodied Chardonnay
  • Viognier
EASY Bearnaise Sauce Recipe (6)

More homemade sauce recipes

  • Romesco Sauce
  • Mustard Sauce for Steak
  • Creamy Peppercorn Sauce
  • Beef Gravy
  • Red Wine Jus
  • Creamy Mushroom Sauce
  • Bordelaise Sauce
  • Red Wine Sauce
  • Lebanese Garlic Sauce
  • Mojo Sauce
  • Chimichurri Sauce
  • MORE → my must try steak sauce recipes

Did you try this Bearnaise sauce recipe?

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EASY Bearnaise Sauce Recipe (7)

Easy Bearnaise Sauce

Perfect to be paired with steak, this Bearnaise Sauce Recipe is flavored with fresh cracked blacked pepper and tarragon leaves.

4.95 from 19 votes

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Servings: 4

Created by Platings and Pairings

Ingredients

Instructions

  • In a small skillet, add the shallots, vinegar, pepper and 1 TBSP tarragon leaves and bring to a boil over medium heat. Reduce heat to a simmer and cook until almost all of the liquid has evaporated. Remove from heat and place in a metal mixing bowl. Allow to cool.

  • Meanwhile, fill a small saucepan with an inch or two of water. Bring to a boil over medium-high heat.

  • To the cooled shallot mixture, add the egg yolks and 1 TBSP water. Whisk to combine.

  • Place the metal bowl over the saucepan of boiling water and turn the heat down to low. Keep an eye to be sure the bowl isn’t touching the boiling water.

  • Whisk the egg-shallot mixture until it begins to thicken, about 5-6 minutes.

  • Gradually whisk in the butter, a splash at a time. Continue whisking until the sauce has emulsified.

  • Remove from the heat and add the lemon juice and remaining 1 tsp. tarragon leaves. Season with salt, to taste. Serve.

Notes

Sauce cannot be reheated.

However, it can be held at temperature in a sous vide water bath at 130 degrees for up to 4 hours. Add the sauce to a mason jar and place it in the bath.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 6mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

This post was originally published in 2021. It was updated in 2023 to add new content. The bearnaise sauce recipe remains the same. Enjoy!

EASY Bearnaise Sauce Recipe (2024)

FAQs

What ingredients are in bearnaise sauce? ›

Ingredients
  • ¼cup white-wine vinegar.
  • 1small shallot, peeled and minced.
  • ½teaspoon freshly cracked black pepper.
  • 1tablespoon plus 1 teaspoon chopped tarragon leaves.
  • 2egg yolks.
  • 12tablespoons unsalted butter, melted.
  • Kosher salt, to taste.
  • Splash of lemon juice, optional.

What is the difference between bearnaise sauce and hollandaise sauce? ›

It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France.

How to turn hollandaise to béarnaise? ›

To make Béarnaise, you start with a reduction of wine, vinegar, shallots, and tarragon. Set it aside while you make the hollandaise, which is a semi-permanent emulsion of egg yolks and clarified butter. Stir the herbal reduction into hollandaise, and voila! You have Béarnaise sauce.

What do you do with bearnaise sauce? ›

Béarnaise sauce is commonly paired with grilled fish or steak, but it's just as delicious on roasted vegetables or eggs Benedict. Spoon this silky, herby sauce over roasted asparagus, steamed broccoli, or grilled mushrooms for a sophisticated dinner party side.

How to make bearnaise sauce thicker? ›

Notes. If your béarnaise is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened.

Why is bearnaise sauce so good? ›

We cannot ignore the value of tarragon's earthy notes nor the subtle umami from the cooked shallots. Likely, it is the forwardness of the acid in béarnaise that makes it so delectable when paired with steak or other fatty meats.

What is a common mistake with hollandaise sauce? ›

Hollandaise Sauce

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

Is béarnaise just hollandaise with tarragon? ›

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

How do you keep bearnaise sauce from separating? ›

While cooking, keeping the heat low and slow can keep your sauce happy and together! Add a little fat back––a classic emulsified sauce is typically a 1:1 ratio of fat to liquid! If your sauce is breaking but is also very thin, vigorously whisking in a little fat (butter, egg yolk) can bring it around.

Can you buy premade bearnaise sauce? ›

Béarnaise Sauce, 6.35 oz at Whole Foods Market.

How long does homemade bearnaise last? ›

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.

Which of the following is essential when making bearnaise sauce? ›

To make Béarnaise Sauce, you need: white wine vinegar, white wine, butter (which we clarify – more on this below), egg yolks, tarragon, chervil and eschalots/shallots (the small sweet onions sometimes called French eschalots.)

What is maltaise sauce made of? ›

The Maltaise Sauce is a classic sauce made by adding the juice of blood oranges to a basic Hollandaise sauce. It's tangy, and a little bit sweeter than a regular Hollandaise. The Maltaise sauce is traditionally served with asparagus or broccoli.

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