Béarnaise*

Butter. Wine. Eggs. Those are the three main ingredients of one of the most amazing sauces. And how could something with those three ingredients not be amazing? Béarnaise is a much better, delicious spin on the traditional Hollandaise sauce. Recently I discovered that it no longer requires all that torturous whisking! You can actually make it in your food processor or blender! Not only do you not have to whisk till your arm falls off, but you also don’t have to mince the tarragon. The food processor does it for you!

I was thrilled until I realized one slight problem. This means that I can have Béarnaise any time I want…and I just don’t have that kind of will power people! It would be one thing if it was only good on steak! But it is delicious on an omelet, Eggs Benedict, a fried egg sandwich, or just eggs period. It is the perfect addition to asparagus, artichokes, and even chilled and then on toast! I mean the possibilities are endless, but the calories and fat grams are too…so be careful when you try this! I warned you!

Béarnaise Notes:

  • When done, your Béarnaise should be the consistency shown above. When you stick the tip of your finger in it, it should stick to your finger like a slightly runny mayonnaise and slowly drip off.
  • If you have leftovers, save them! Some people will tell you that you can not reuse it. But that’s a lie! You can! Just put it in a tupperware and store it in the fridge. Then you can use it like butter on toast. Or reheat following the below instructions.
  • To reheat leftover Béarnaise you will need to pull out the double boiler (if you do not have one, a glass bowl on top of a large pot works great). Over a medium simmer, in your double boiler, add the leftover sauce and a splash of tarragon vinegar. Give it a few moments to start melting and once it has, whisk! Whisk! WHISK! As soon as it has returned to normal consistency (runny mayonnaise), remove it from the heat.
  • If for some reason while reheating your sauce curdles/separates don’t fret. Not all is lost.  Bring out the double boiler (or the glass bowl and big pot), and over a low simmer, add a yolk to the boiler and start whisking. Give it about 20 seconds and then add the curdled/separated sauce 1/4 cup at a time, whisking constantly. And Viola!
  • Ok so you don’t have another egg? That’s ok, you can add a dash of cream (or fat free plain Greek yogurt) and whisk like the world is gonna end if you don’t whisk hard enough…and again Viola! Beautiful Béarnaise!

 

 

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Béarnaise Sauce

Ingredients:

1/4 cup and 2 tablespoons white wine
3 tablespoons tarragon vinegar
1 large shallot, about 2 tablespoons worth, minced
3 egg yolks
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
4 tablespoons fresh tarragon leaves, minced (Unless using food processor)
3/4 cup unsalted butter

Directions:

Combine wine, vinegar, and shallot in top of a double boiler. Simmer until reduced by half and then let mixture cool.

Once cooled, place mixture, egg yolks, pepper, garlic salt, and tarragon leaves in food processor (or blender). Blend for about 10 seconds.

Melt butter in microwave for a 1:15, or until slightly bubbling, but be careful not to burn! Then remove the center stopper from the food processor (or blender) and slowly pour the butter through the opening while the motor is running. This process should take about 30 seconds.

Process for another 10 seconds after all the butter has been added. The sauce should be the consistency of a thin mayonnaise. If not, blend for another 5 seconds. Serve immediately.

Note: The heat from the butter is used to cook the egg yolks. So there is no raw egg issues!

Adapted from: Food.com

 

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26 Responses to “Béarnaise”

  1. 1

    Shawnda — February 16, 2011 @ 4:45 am

    I’m pretty sure I could live on Béarnaise alone! I was in trouble when I realized I could use a blender :-) I’ve gotten excellent results reheating it in the microwave: 2-3 8 second bursts, on 50% power.

  2. 2

    “REHEATING” OF PRE-PREPARED FOODS-THE SAFETY ISSUE | High cholesterol foods Blog — February 16, 2011 @ 6:28 am

    […] Béarnaise » The Novice Chef Blog […]

  3. 3

    marla — February 16, 2011 @ 8:31 am

    I have never made a béarnaise sauce, but it clearly appears I must. Very soon. Looks delish & I would use it on everything too :) xo

  4. 4

    Kita — February 16, 2011 @ 8:50 am

    I have never tried a bearnaise sauce before but this post makes me want to. Great post and great tips. Thank you!

  5. 5

    Lyndsay @itmom — February 16, 2011 @ 9:42 am

    I have been wanting to learn how to make this for a while now!! *drooling* I love your blog..I’ll be back on the regular!! :)

  6. 6

    laurasbusykitchen — February 16, 2011 @ 10:10 am

    I’ve never tried béarnaise sauce before. Looks delicious though.

  7. 7

    Umm Mymoonah — February 16, 2011 @ 10:21 am

    I really enjoyed going through your blog, your recipes and photographs are just amazing. Will come back very often :)

  8. 8

    sally — February 16, 2011 @ 10:24 am

    I have yet to master béarnaise, but your tips and recipes have inspired me to give it a try.

  9. 9

    Krystal R. — February 16, 2011 @ 11:17 am

    Bearnaise is like butter to steak…it’s so freaking delicious. Mmmmm. I’m making a mental note to make this soon. ;-)

  10. 10

    Georgia @ The Comfort of Cooking — February 16, 2011 @ 11:54 am

    My mother in law makes this sauce and puts it on steak – heaven! I’ve always wanted to know how to make it myself. Thanks for this wonderful recipe and great tips! I’ll have to try this soon.

  11. 11

    Jen @ keepitsimplefoods — February 16, 2011 @ 12:15 pm

    Love this recipe! Thanks for sharing. I’ve always wanted to try and make this.

  12. 12

    Lainey_Elizabeth — February 16, 2011 @ 12:54 pm

    Ok, yum!!!! Trying to get skinny for my wedding and reading food blogs seems to be counter productive….

  13. 13

    Joanne — February 16, 2011 @ 1:14 pm

    Oh bearnaise. such a dangerously beautiful thing. I hope you’ll understand if I wait to make this until I lose ten pounds. I’ll need the leeway.

  14. 14

    Amanda @ Something Savory — February 16, 2011 @ 1:32 pm

    I am so excited you posted this! I recently had a bearnaise sauce on eggs benedict at a restaurant and my boyfriend and I loved it! I’ve never made it before and I can’t wait to try it! Thanks for sharing all those great tips with it too!

  15. 15

    Is it possible to make a tres leches cake with less egg yolks? | Cool Cooking Recipes — February 16, 2011 @ 5:32 pm

    […] Béarnaise » The Novice Chef Blog […]

  16. 16

    Tracy — February 16, 2011 @ 7:47 pm

    I’ve never made Béarnaise sauce before and now I’m feeling like I have to try it!

  17. 17

    ErinsFoodFiles — February 16, 2011 @ 8:42 pm

    Sounds rich & delicious!

  18. 18

    Anna Johnston — February 16, 2011 @ 11:17 pm

    Oh dear, now look what you’ve done. Béarnaise is pretty good on just about everything, love the stuff :)

  19. 19

    Monet — February 17, 2011 @ 12:55 am

    You really can’t go wrong with those ingredients…and I love that you found an easier method to make this wonderful sauce. I want to make this now (and it’s well past midnight!) Thank you for sharing yourself with me tonight. Your words and recipes bring me joy.

  20. 20

    Chiara — February 17, 2011 @ 5:29 am

    Yum! Bernaise sauce has always been one of my favorites… especially on steak! Not the most ass-friendly thing out there, but wort the splurge every once in a while!

  21. 21

    Sharlene — February 17, 2011 @ 3:28 pm

    This is dangerous. My thighs will hate me for this!

  22. 22

    The Teacher Cooks — February 17, 2011 @ 9:13 pm

    I love this post!

  23. 23

    Eliana — February 19, 2011 @ 11:24 am

    Hmmm – this looks sinfully delicious. I can see myself growing very addicted to this sauce.

  24. 24

    Meaghan — March 28, 2012 @ 7:50 am

    This looks incredibly tasty! I am actually hosting an asparagus-themed linky party over at 2 Sisters 2 Cities as part of our Fresh Produce Tuesday series. I would love if you linked up this post!

    -m

  25. 25

    Reheating bernaise | Alexanderludwi — August 29, 2012 @ 12:21 am

    […] The Novice Chef » BéarnaiseFeb 16, 2011 … To reheat leftover Béarnaise you will need to pull out the double boiler (if you do not have one, a glass bowl on top of a large pot works great). […]

  26. 26

    ROSEMARY — December 4, 2012 @ 8:13 am

    hoping to reheat my sauce tonight very important party

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