Béarnaise Sauce

4.00 (23)
⏱ 20 mins 🍽 Serves 4 ✅ Easy 🏷 Condiment

This traditional French condiment is an essential pairing for steak. The rich, emulsified sauce combines egg yolks, butter, and the distinctive flavour of fresh tarragon. It is a simple yet impressive addition to a meal, ready in just 20 minutes. The key is to slowly incorporate hot butter into the seasoned yolks to create a smooth, thick texture.

Béarnaise Sauce

Ingredients

  • 2 egg yolks
  • pinch cayenne
  • 1 tsp tarragon vinegar
  • 125g butter
  • small pack fresh tarragon

Method

  1. Place the egg yolks into a mini food processor and season with salt, pepper and a pinch of cayenne, then pour in the vinegar.
  2. Finely chop the tarragon leaves and stalks separately. Melt the 125g butter in a pan, add the chopped stalks and bring to a simmer. The butter must be hot to cook the yolks slightly.
  3. Switch on the processor and gradually pour in the hot melted butter while it runs. After all the butter is added and the mix is thick and smooth, transfer to a bowl and fold in the tarragon leaves. Season and serve with steak.

Nutrition (per serving)

Calories268 kcal
Fat29 g
Saturates17 g
Carbs1 g
Protein2 g
Sodium232 mg

Recipe details

Skill levelEasy
CategoryCondiment
DietGluten-free