Foolproof Béarnaise Sauce Recipe (2024)

FAQs

What are the main ingredients in Béarnaise sauce? ›

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

Bernaise sauce is a derivative of one of the French 'Five Mother Sauces' (Hollandaise). It's tricky to make because it can curdle or – if you really overheat it – even scramble! However, if you're careful, and add a little mustard powder to help stabilise it, you should have no problems.

If your béarnaise is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened.

To make Béarnaise Sauce, you need: white wine vinegar, white wine, butter (which we clarify – more on this below), egg yolks, tarragon, chervil and eschalots/shallots (the small sweet onions sometimes called French eschalots.)

Egg yolks and butter. This is what 'thickens' a hollandaise sauce. It's an emulsion sauce. Using anything else will alter the flavour and texture, and not be a true hollandaise.

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine.

Béarnaise sauce is best used immediately. If you must, you can refrigerate it for up to 2 days and reconstitute it. It will become solid in the fridge. Break it up into pieces and reheat it, whisking constantly and vigorously over low heat and sliding the saucepan off the burner if it seems to be melting too quickly.

Hollandaise is what is known as a French mother sauce, meaning it can be used to make a range of other sauces, including béarnaise. Béarnaise sauce builds on hollandaise with egg yolks, butter, white wine vinegar, shallots, and tarragon.

The bearnaise should be served warm, not hot - if it gets too hot, it will separate. If you're brave, you can heat it very carefully when it's done - but be careful it doesn't get too hot! The hob should be on no higher than level 2 - and you'll need to whisk continuously.

Why did my Béarnaise sauce curdle? ›

Added the fat too quickly, so the emulsifying agent (egg yolks or mustard, for example) got overwhelmed and couldn't keep linking the fat molecules to the liquid molecules. Heated the sauce too much too quickly. This will also overwhelm the emulsifier; and, if you're using eggs, scramble them.

Dry White Wine – Wines like Muscadets and Sauvignon Blancs are best for cooking because they lack sweetness. Chardonnay is dry and creamy on its own, making it a perfect base for a Béarnaise sauce.

Add a little fat back––a classic emulsified sauce is typically a 1:1 ratio of fat to liquid! If your sauce is breaking but is also very thin, vigorously whisking in a little fat (butter, egg yolk) can bring it around.

Be mindful that the emulsion doesn't get too hot. Otherwise, it will begin to separate. If it does, just add an ice cube or one tablespoon of cold water and briskly whisk.

When your sauce, gravy, or stew doesn't turn out quite as thick as you'd hoped, you have a few options: A cornstarch slurry will create a thicker consistency, but imparts a glossy sheen that is not always wanted. A roux can also be used, but making roux takes time and a second pan.

Sauces are flavorful liquids used to enhance the taste and appearance of other foods. There are three basic kinds of ingredients in most sauces: a liquid, a thickening agent, and other flavoring and seasonings.

Fresh Tarragon: Provides a distinct anise-like flavor, essential for béarnaise. White Wine Vinegar: Adds acidity to balance the richness of the sauce. White Wine: Enhances the flavor complexity of the sauce.

To make the derivative sauce Choron, simply stir in the tomato purée or tomato concassé into the finished Béarnaise sauce. Season to taste with salt and cayenne pepper. Stir in freshly chopped tarragon and serve.