Quick Bearnaise Sauce Recipe

5 1 1
Quick Bearnaise Sauce Recipe
Quick Bearnaise Sauce Recipe photo by Taste of Home
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Quick Bearnaise Sauce Recipe

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5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

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

Nutritional Facts

2 tablespoons: 129 calories, 13g fat (8g saturated fat), 110mg cholesterol, 119mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Bearnaise Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p129

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dongreenfield User ID: 4224731 161458
Reviewed Jul. 24, 2010

"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."

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