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Bearnaise Sauce Recipe

Bearnaise Sauce Recipe photo by Taste of Home

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Bearnaise sauce is closely related to Hollandaise sauce but features wine and tarragon. This version from our Test Kitchen is delicious served over cooked vegetables or beef tenderloin.

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Bearnaise Sauce Recipe

Prep: 10 min. Cook: 25 min.

Yield: 8 Servings

10 25 35

Ingredients

3 egg yolks
1/4 cup water
3 tablespoons white wine or chicken broth
2 tablespoons tarragon vinegar
2 teaspoons minced shallot
2-1/2 teaspoons minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 cup cold butter

Directions

In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes.
Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside.
Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately. Yield: 1 cup.

Nutritional Facts 1 serving (2 tablespoons) equals 129 calories, 13 g fat (8 g saturated fat), 110 mg cholesterol, 119 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

Originally published as Bearnaise Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p129

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Bearnaise Sauce

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(1-1) of 1 reviews

Reviewed on Jul. 24, 2010 by dongreenfield

Made this sauce last night to pour on sauted crab over steak (steak oscar) - it was delicious. Everyone really enjoyed the taste - and some used the extra and poured over rest of their steak because they really enjoyed the fusion of steak and the bearnaise. I used fresh Tarragon - which was a lot easier than I thought it was going to be. The only challenge was to make sure the sauce and the steaks were finished about the same time.