Classic Bérnaise Sauce

Béarnaise sauce is a rich, buttery, and slightly tangy sauce that pairs beautifully with steaks, especially bone-in cuts like ribeye and filet mignon. It’s a variation of Hollandaise sauce, flavored with tarragon and shallots. Here’s how to make it at home.

INGREDIENTS

• 2 tbsp white wine vinegar
• 2 tbsp dry white wine
• 1 tbsp finely chopped shallots
• 1 tbsp fresh tarragon leaves (chopped), plus extra for garnish
• 1/2 tsp cracked black pepper
• 2 large egg yolks
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 tsp Dijon mustard (optional, for extra stability)
• Salt, to taste
• Lemon juice (a squeeze, optional)

INSTRUCTIONS

1. Make the Tarragon Reduction
In a small saucepan, combine white wine vinegar, white wine, shallots, tarragon, and black pepper. Simmer over medium heat until reduced to about 1 tablespoon of liquid. Strain and set aside to cool slightly.

2. Prepare the Egg Yolk Base
In a heatproof bowl, whisk the egg yolks with the cooled reduction. Place the bowl over a saucepan of simmering water(double boiler method), making sure the bottom of the bowl doesn’t touch the water.

3. Emulsify with Butter
Whisk the egg mixture constantly while slowly drizzling in the melted butter. Keep whisking until the sauce thickens and becomes creamy. If it thickens too much, add a few drops of warm water to loosen it.

4. Finish & Serve
Stir in a pinch of salt, an extra squeeze of lemon juice (if needed), and more fresh tarragon for extra flavor. Serve immediately over a sizzling steak.

TIPS FOR SUCCESS
• Don’t Overheat: Too much heat can cause the eggs to scramble. Keep the heat low and whisk continuously.

• Use Clarified Butter for a Smoother Sauce: This removes milk solids and gives a silkier texture.

• Make It Ahead: You can keep Béarnaise warm over very low heat for up to 30 minutes before serving.