Recipe

How to make a classic béarnaise sauce

A béarnaise sauce recipe is just the ticket to elevate a delicious dinner of beef steak. The classic French béarnaise sauce is a bistro favourite for a reason.

  • Makes 1 Cup
  • 25 mins cooking
béarnaise sauce

Ingredients

Béarnaise sauce
  • 2 tablespoon white vinegar
  • 2 tablespoon water
  • 1 shallot (25g), chopped finely
  • 2 teaspoon coarsely chopped fresh tarragon
  • 1/2 teaspoon black peppercorns
  • 3 eg yolks
  • 200 gram unsalted butter, melted
  • 1 tablespoon finely chopped fresh tarragon

Method

Béarnaise sauce
  • 1
    Bring vinegar, the water, shallot, coarsely chopped tarragon and peppercorns to the boil in small saucepan. Reduce heat; simmer, uncovered, about 2 minutes or until liquid reduces by half. Strain over medium heatproof bowl; discard solids. Cool 10 minutes.
  • 2
    Whisk egg yolks into vinegar mixture until combined. Set bowl over medium saucepan of simmering water; do not allow water to touch base of bowl. Whisk mixture over heat until thickened. Remove bowl from heat; gradually whisk in melted butter in thin, steady stream until béarnaise thickens slightly. Stir finely chopped tarragon into sauce.

Notes

If sauce separates, whisk in about 1 tablespoon boiling water until mixture is smooth.

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