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Creamy Béarnaise Sauce Recipe Easy Homemade Classic Steakhouse Favorite

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A rich, velvety béarnaise sauce that brings the classic steakhouse flavor to your home kitchen with simple ingredients and easy steps.

Ingredients

Scale
  • 3 large egg yolks, room temperature
  • 1 cup (225g) unsalted butter, melted and kept warm
  • 3 tablespoons white wine vinegar
  • 3 tablespoons dry white wine
  • 2 tablespoons finely minced shallots
  • 2 tablespoons fresh tarragon, chopped, plus extra for garnish
  • 1 tablespoon fresh chervil, chopped (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Make the vinegar reduction: In a small saucepan, combine white wine vinegar, dry white wine, minced shallots, and half of the chopped tarragon. Simmer over medium heat until reduced to about 2 tablespoons (5-7 minutes). Strain and set aside to cool slightly.
  2. Prepare the double boiler: Fill a saucepan with about an inch of water and bring to a simmer. Place a heatproof bowl on top without touching the water.
  3. Whisk egg yolks and reduction: In the heatproof bowl, whisk egg yolks and vinegar reduction continuously over simmering water until thickened and pale (3-5 minutes). Remove from heat if it gets too hot or starts to scramble and continue whisking off heat.
  4. Incorporate butter: Slowly drizzle warm melted butter into the egg yolk mixture while whisking vigorously until sauce thickens to a creamy consistency. If too thick, whisk in a teaspoon of warm water to loosen.
  5. Season and finish: Remove from heat, stir in remaining chopped tarragon and optional chervil. Season with salt, black pepper, and optional lemon juice. Whisk gently once more.
  6. Serve immediately: Best enjoyed fresh and warm. Keep warm in a warm spot if needed, avoiding direct heat.

Notes

Keep heat low and whisk constantly to avoid scrambling eggs. Slowly add melted butter to emulsify sauce. If sauce breaks, whisk in cold water or a fresh egg yolk to bring it back. Use fresh herbs for best flavor. Sauce is best served fresh and warm; reheat gently over double boiler if needed.

Nutrition

Keywords: béarnaise sauce, creamy béarnaise, steak sauce, classic sauce, homemade béarnaise, tarragon sauce, steakhouse sauce

Find it online: https://oracooks.com/creamy-b-e-arnaise-sauce-recipe-easy-homemade-classic-steakhouse-favorite/