Bearnaise sauce for meat

Béarnaise is a classic French sauce made with egg yolks, butter, and aromatic tarragon. Its delicate texture and savory herbal notes perfectly complement meat dishes, imparting the refined flavor and elegance of French cuisine.

Step-by-step recipe

Step 1:

Chop the parsley and tarragon leaves. Don't throw away the sprigs.

Step 2:

Cut the shallot into half rings.

Step 3:

Melt the butter in a saucepan.

Step 4:

Cook the butter for 5-7 minutes on the lowest heat, stirring occasionally.

Step 5:

In a separate small saucepan, place the chopped onion and sprigs of parsley and tarragon.

Step 6:

Pour white wine and vinegar over the onions. Add black pepper.

Step 7:

Simmer the contents of the saucepan over low heat for about 10 minutes, until the volume is reduced by half.

Step 8:

Strain the sauce through a fine sieve and let it cool slightly.

Step 9:

Place the pan over low heat.

Step 10:

Place the yolks in the pan and begin stirring them immediately.

Step 11:

Immediately after this, add the sauce to the pan and continue stirring.

Step 12:

Once the yolks are combined with the sauce, remove the pan from the heat and begin adding the melted butter.

Step 13:

While whisking the sauce, gradually pour all the butter into the pan with the sauce.

Step 14:

Add chopped tarragon and parsley leaves to the sauce. Season with salt.

Step 15:

Stir and serve with meat.

Cooking tips

It is better to stir egg yolks with a whisk, it is more convenient and faster.

When adding butter, be careful not to spill any remaining butter into the pan. It will ruin the smoothness and consistency of the sauce and may negatively affect the flavor.

The sauce should be served warm, so prepare it either just before serving or reheat it as needed.

See also: Sauce recipes