Bearnaise Sauce
Bearnaise sauce is a rich, buttery emulsion flavored with tarragon and lemon, perfect for drizzling over steak, seafood, or vegetables. Its smooth texture and aromatic herbs make it an elegant accompaniment for special occasions or gourmet meals, delighting those who enjoy classic French cuisine.
Ingredients
Instructions
- Put egg yolks with one-third of the butter in the top of a double boiler. Keep water in the bottom hot but not boiling.
- Stir eggs and butter constantly until the butter melts, adding more butter a little at a time and stirring each time until it melts.
- As soon as the mixture is thick, remove from heat and stir in lemon juice, salt, pepper, tarragon vinegar, and chopped parsley. Serve at once.
Tips & Substitutions
To achieve a smooth Bearnaise sauce, ensure the double boiler water is hot but not boiling, as too much heat can scramble the eggs. If you don't have tarragon vinegar, white wine vinegar can be a good substitute. For a lighter version, consider using clarified butter instead of regular butter to reduce the richness without sacrificing flavor.
Serving Suggestions
Bearnaise sauce pairs beautifully with grilled steak, poached fish, or roasted vegetables. Consider serving it alongside asparagus or as a drizzle over a Vegetable Dish(Diabetic Recipe) for added flavor. It also complements eggs Benedict for a luxurious brunch option.
Storage & Reheating
Bearnaise sauce is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a double boiler, stirring constantly to prevent separation. Avoid microwaving, as it may cause the sauce to curdle.
Nutrition & Diet Analysis (per serving)
Each serving of Bearnaise Sauce contains roughly 387 calories, with 18g protein, 4g carbohydrates, and 34g fat. It is an excellent source of vitamin C (56% of the Daily Value), protein (36% of the Daily Value), and iron (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 570mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Bearnaise sauce ahead of time?
While Bearnaise sauce is best fresh, you can prepare it ahead of time. Store it in the refrigerator for up to 2 days and gently reheat it before serving. Just be careful not to overheat it to prevent curdling.
What can I use instead of tarragon vinegar?
If you don't have tarragon vinegar, you can substitute it with white wine vinegar or apple cider vinegar. These alternatives will provide a similar acidity and complement the flavors of the sauce.
How do I fix a broken Bearnaise sauce?
If your Bearnaise sauce breaks and separates, you can try to rescue it by whisking in a tablespoon of warm water or a little more melted butter. Adding a few drops of lemon juice can also help emulsify the sauce again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).