Béarnaise sauce
Béarnaise sauce is a classic French sauce made from clarified butter, egg yolks, white vinegar, and tarragon. It is typically served with steak or fish.
The sauce is named after the Bearnaise region in southwest France. It is said to have been created by chef Jules Colette in the 19th century. The sauce became popular in the United States in the early 20th century.
There are many variations of the sauce, but the classic recipe is made by whisking egg yolks, vinegar, and tarragon in a double boiler. The mixture is then slowly stirred in clarified butter until it thickens.
Jump to: Ingredient Breakdown Insights
Recipes
Béarnaise Sauce
- salt
- lemon juice
- tarragon
- shallot
- butter
- black pepper
- white wine vinegar
- egg yolk
Béarnaise Sauce
- tarragon
- shallot
- butter
- white wine
- salt
- black pepper
- butter
- parsley
- white wine vinegar
- egg yolk
Béarnaise Sauce
- white wine
- black
- egg yolk
- lemon
- cayenne pepper
- salt
Foolproof Béarnaise Sauce Recipe
- salt
- shallot
- butter
- white wine
- black peppercorn
- white wine vinegar
- egg yolk
- chervil
- tarragon
Béarnaise Sauce
- shallot
- butter
- white wine
- red wine vinegar
- black pepper
- salt
- tarragon
- egg yolk
Ingredient Breakdown
| salt | |||||
| butter | |||||
| egg yolk | |||||
| tarragon | |||||
| shallot | |||||
| white wine | |||||
| black pepper | |||||
| white wine vinegar | |||||
| lemon juice | |||||
| parsley | |||||
| black | |||||
| lemon | |||||
| cayenne pepper | |||||
| black peppercorn | |||||
| chervil | |||||
| red wine vinegar |