Matthew's Bearnaise Sauce

Matthew's Bearnaise Sauce

28
Matthew 0

"Bearnaise is a perfect sauce for red meat, fish, or chicken. It is great even on veggies."

Ingredients

15 m {{adjustedServings}} servings 259 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the vinegar, wine, shallots, tarragon, salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
  2. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
  3. Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
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Reviews

28
  1. 39 Ratings

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I followed the recipe exactly but it just wasn't very exciting.

The easiest Bearnaise Sauce yet! For my family's taste, I did add a little fresh lemon juice, a touch more tarragon and salt, and a good dash of cayenne pepper. I poured the sauce over grilled...

Terrific! Followed as written. Made to use with steak. Was also delicious w/brocolli. Love this sauce and will be making some batches, to keep in frig, then adding egg yolks & butter (to 2T ...