Quick & Easy Béarnaise Sauce
Béarnaise Sauce – Fast, Easy, Foolproof Method
Introduction
Béarnaise sauce is a classic French sauce that adds a rich, creamy touch to many dishes. This sauce is especially popular with meats like steak. With this fast, easy, and foolproof method, you’ll be able to whip up a delicious Béarnaise sauce in no time!
Why Make This Recipe
Why should you make Béarnaise sauce at home? It’s simple! This sauce elevates your meals, making them taste gourmet. It’s perfect for special occasions or a simple dinner at home. Homemade Béarnaise sauce is fresh and flavorful, and it only takes a few minutes to prepare. Plus, you can adjust the seasoning and acidity to your taste.
How to Make Béarnaise Sauce
Making Béarnaise sauce involves a few simple steps. You’ll use ingredients such as white wine, vinegar, egg yolks, and butter to create a smooth, creamy sauce. Let’s dive into the ingredients and directions.
Ingredients:
- 1 1/2 tbsp white wine (dry, not too fruity, sweet, or woody)
- 1 1/2 tbsp white wine vinegar
- 1/4 tsp black pepper (coarsely crushed)
- 1 small eschallot (peeled and finely sliced)
- 2 sprigs tarragon
- 3 egg yolks (at room temperature)
- 1/4 tsp salt (kosher/cooking salt)
- 225g (16 tbsp) unsalted butter (cut into 1cm cubes)
- 1/2 tbsp tarragon leaves (finely chopped)
- 1/2 tbsp chervil (finely chopped)
Directions:
Infused Vinegar:
- Place the infused vinegar ingredients in a small saucepan over medium-low heat.
- Simmer for 2 minutes, then remove from the stove and let it stand for 5 minutes to infuse.
- Strain, pressing to extract as much liquid as possible. You should have around 1 tbsp of liquid. Cool for 5 minutes before use.
Quick Clarified Butter:
- Place butter in a jug and microwave until melted (1 – 1½ minutes on high). Watch it carefully so it doesn’t explode!
- Stand for 30 seconds until the milky whites settle at the bottom. The clarified butter will sit above it.
- Pour off 175g (3/4 cup) of the clarified butter, discarding the milky whites. Use the hot butter in this recipe.
- As an alternative, you can melt 175g (3/4 cup) of ghee, which is the same as clarified butter.
Béarnaise Sauce:
- Place egg yolks, infused vinegar, and salt in a tall, narrow container for your stick blender. Blitz briefly to combine.
- While the stick blender is on high, slowly drizzle the butter in over about a minute.
- After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
- For thickness, add 1 tablespoon of water and blitz to incorporate. Add more water as needed until the sauce is thick but can ooze across a steak.
- Stir in tarragon and chervil.
- Use immediately, or keep warm until required. A thermos will keep it warm for about an hour.
How to Serve Béarnaise Sauce
Béarnaise sauce is perfect for drizzling over grilled steaks, roasted vegetables, or even fish. Serve it warm or at room temperature. It can also be served as a dipping sauce for bread or fritters.
How to Store Béarnaise Sauce
If you have any leftover Béarnaise sauce, store it in an airtight container in the refrigerator for up to 3 days. To reheat, warming it gently over low heat or using a microwave is best. Stir well before serving again.
Tips to Make Béarnaise Sauce
- Make sure your egg yolks are at room temperature; this helps them blend better.
- Use quality ingredients, particularly when choosing your butter and vinegar. This enhances the flavor of your sauce.
- Don’t rush the butter addition; pouring it slowly ensures a creamy consistency.
Variation
You can add different herbs such as parsley or dill if you want to vary the flavors of your Béarnaise sauce. This allows you to customize it to fit your dish better.
FAQs
1. Can I make Béarnaise sauce in advance?
Yes, you can prepare it a few hours ahead of time. Just keep it warm in a thermos or reheat gently before serving.
2. What can I substitute for tarragon?
If you don’t have tarragon on hand, you can use a mix of dill and parsley for a different flavor profile.
3. Can I freeze Béarnaise sauce?
Freezing is not recommended for Béarnaise sauce, as it may separate upon thawing. It’s best enjoyed fresh!
Enjoy creating this delightful sauce at home and impress your family and friends with your culinary skills!
Béarnaise Sauce
Ingredients
Infused Vinegar Ingredients
- 1.5 tbsp white wine (dry, not too fruity, sweet, or woody)
- 1.5 tbsp white wine vinegar
- 0.25 tsp black pepper (coarsely crushed)
- 1 small eschallot (peeled and finely sliced)
- 2 sprigs tarragon
Main Sauce Ingredients
- 3 pieces egg yolks (at room temperature)
- 0.25 tsp salt (kosher/cooking salt)
- 225 g unsalted butter (cut into 1cm cubes)
- 0.5 tbsp tarragon leaves (finely chopped)
- 0.5 tbsp chervil (finely chopped)
Instructions
Infused Vinegar Preparation
- Place the infused vinegar ingredients in a small saucepan over medium-low heat.
- Simmer for 2 minutes, then remove from the stove and let it stand for 5 minutes to infuse.
- Strain, pressing to extract as much liquid as possible. You should have around 1 tbsp of liquid. Cool for 5 minutes before use.
Quick Clarified Butter
- Place butter in a jug and microwave until melted (1 – 1½ minutes on high). Watch it carefully so it doesn't explode!
- Stand for 30 seconds until the milky whites settle at the bottom. The clarified butter will sit above it.
- Pour off 175g (3/4 cup) of the clarified butter, discarding the milky whites. Use the hot butter in this recipe.
- As an alternative, you can melt 175g (3/4 cup) of ghee, which is the same as clarified butter.
Béarnaise Sauce Preparation
- Place egg yolks, infused vinegar, and salt in a tall, narrow container for your stick blender. Blitz briefly to combine.
- While the stick blender is on high, slowly drizzle the butter in over about a minute.
- After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
- For thickness, add 1 tablespoon of water and blitz to incorporate. Add more water as needed until the sauce is thick but can ooze across a steak.
- Stir in tarragon and chervil.
- Use immediately, or keep warm until required. A thermos will keep it warm for about an hour.
