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Bearnaise sauce

Béarnaise Sauce Recipe


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  • Author: Dr. Josh Axe
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Diet: Gluten Free

Description

Like so many classic sauces, béarnaise sauce is a French creation. Derived from Hollandaise sauce, it goes very well over veggies, grilled steak or fish, poached eggs or, really, anything.


Ingredients

Scale
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • ½ cup + 1 teaspoon tarragon, chopped
  • 1 teaspoon peppercorns
  • ½ teaspoon sea salt
  • ½ cup apple cider vinegar
  • 1 cup white wine
  • 3 egg yolks
  • 2 sticks unsalted butter, cubed
  • 1 tablespoon truffle-infused oil (optional)

Instructions

  1. In a saucepan over medium heat, combine shallots, garlic, ½ cup tarragon, peppercorns, sea salt, vinegar and wine.
  2. Bring to a boil and reduce to a simmer over low heat, watching closely, until mixture is about ½ cup in volume. About 15 minutes.
  3. Strain out the bits through a cheesecloth so only the liquid remains.
  4. In a double boiler over medium-low heat, combine the liquid with the egg yolks.
  5. Whisk until small bubbles appear and the mixture is slightly foamy.
  6. Add butter and melt, whisking continuously until thickened into a sauce. About 15 minutes.
  7. Remove from heat and optionally add truffle oil and remaining tarragon.
  8. Serve about a tablespoon over steak, eggs or veggies.
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: French

Nutrition

  • Serving Size: 3 tablespoons (43 g)
  • Calories: 139
  • Sugar: 0.2 g
  • Sodium: 78 mg (5% DV)
  • Fat: 13.3 g
  • Saturated Fat: 7.7 g
  • Unsaturated Fat: 4.7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 1.5 g
  • Fiber: 0.2 g
  • Protein: 1 g
  • Cholesterol: 65 mg