Steakhouse & Grill · Free
Classic Bearnaise Sauce
A silky, tarragon-scented emulsion of egg yolk and butter that is the crowning glory of a fine steak. This foolproof method walks a beginner through every step.
****+
Prep 15 min · Cook 15 min
Method
Bearnaise is a warm emulsion, meaning egg yolk holds tiny droplets of butter suspended in a smooth sauce; the key is gentle, steady heat so the yolks thicken without scrambling. Read all the steps first so you can work quickly.
In a small saucepan, combine the vinegar, white wine, shallot, half the tarragon, and the crushed peppercorns. Simmer over medium heat until reduced to about 2 tablespoons of liquid, which concentrates the flavor.
Strain the reduction through a fine sieve into a bowl, pressing to extract the liquid, and discard the solids. Let it cool slightly while you set up a double boiler.
Melt the butter gently and keep it warm but not hot; if it is too hot it can break the sauce. Set a heatproof bowl over a pan of barely simmering water, making sure the water does not touch the bowl.
Add the egg yolks, the cold water, and the cooled vinegar reduction to the bowl. Whisk constantly and vigorously for 2 to 3 minutes until the mixture thickens and becomes pale and fluffy.
Watch the heat carefully; if the bowl feels hotter than warm bathwater, lift it off the pan for a few seconds to keep the yolks from scrambling. The yolks should reach about 145 to 150 F as they thicken.
Once the yolks are thick enough to leave a trail from the whisk, begin adding the warm melted butter very slowly, just a few drops at a time at first, whisking constantly. Adding butter slowly is what lets the emulsion form.
As the sauce thickens and emulsifies, you can pour the butter in a thin, steady stream while whisking. Leave behind the milky white liquid at the bottom of the melted butter.
Whisk in the salt, cayenne, and the remaining tarragon, then taste and adjust. If the sauce is too thick, whisk in a teaspoon of warm water to loosen it.
Serve the bearnaise within about an hour, kept somewhere just warm, not hot. Spoon it over grilled steak, filet, or roasted vegetables right before serving.
Chef's tips
- If the sauce starts to break and looks greasy, whisk a fresh egg yolk with a teaspoon of water in a clean bowl, then slowly whisk the broken sauce into it to rescue it.
- Keep the heat low and gentle; scrambled yolks are the only real way to ruin bearnaise.
- Have everything measured and ready before you start, because the sauce comes together fast.
Cooking times vary by equipment -- cook to temperature and to taste.
