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Ben's Bearnaise Sauce

Ben's Bearnaise Sauce

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C R Henning

This is the most flavorful bearnaise sauce you will find. Using fresh tarragon is key.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley 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

Amber Voelk
4
9/18/2011

I love it this way. A long time ago, I put a version like this into my super blender, it heats as you go...delicious. I love your way too. Good stuff.

Bill
3
6/25/2012

This was really good. I made it to go on some tenderloin steaks and everyone absolutely loved the sauce. I used the left over to jerry rig up some Eggs Benedict the next morning and really enjoyed it again.

caquilter
3
12/10/2011

Wow! So good and I don't have to use my blender. Had to use onion - no shallot - but all else the same. Love it!