Béarnaise Sauce Recipe

This Béarnaise Sauce recipe is a classic and delicious addition to any meal. The blend of fresh herbs and tangy vinegar creates a rich and creamy sauce that pairs perfectly with steak or vegetables.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Dips, Sauces, Side Dish

Cuisine French

Servings people

Calories 480 kcal

Equipment

Ingredients

2 Egg Yolks
1 tbsp White Wine Vinegar
1 tbsp Tarragon Finely Chopped
1 tbsp Shallots Finely Chopped
1/2 cup Unsalted Butter Melted
Salt And Pepper To Taste

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Instructions

In a small saucepan, combine egg yolks, white wine vinegar, tarragon, and shallots.
Cook over low heat, whisking constantly, until the mixture thickens and doubles in volume.
Remove from heat and slowly pour in the melted butter while continuing to whisk.
Once all the butter is incorporated, blend the mixture using a blender or immersion blender until smooth.
Season with salt and pepper to taste.
Serve the sauce warm over steak, vegetables, or your choice of dish.

Nutrition

Serving: 0.25cupCalories: 480kcalCarbohydrates: 3gProtein: 4gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 316mgSodium: 18mgPotassium: 159mgFiber: 0.4gSugar: 1gVitamin A: 1825IUVitamin C: 2mgCalcium: 79mgIron: 2mg

Keyword Béarnaise Sauce, sauces

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