If you’re tired of Hollandaise, Béarnaise Sauce delivers a rich, decadent flavor perfect for meats and veggies!
Hollandaise and béarnaise sauce are like siblings—one’s the lemony crowd-pleaser, and the other’s a little more herbaceous and refined. Don’t get me wrong—hollandaise is perfect for dishes like eggs Benedict and steamed veggies. Still, everyone needs to mix their sauces up now and again, right?
I first made béarnaise out of boredom. Hollandaise had worn out its welcome on my steamed artichokes (sorry, Julia Child). Steamed artichokes are kinda my thing. I love making them for get-togethers with friends. Yes, I know that hollandaise is the traditional pick for artichokes, but I’ve been making that sauce for years. Enter béarnaise, my saucy savior.
While hollandaise and béarnaise share the same creamy base of butter and egg yolks, there are some significant differences. For one thing, béarnaise skips the lemon, and instead, it calls for white wine vinegar, along with a dry white wine. Together, these ingredients add acidity and tang that also help balance the sauce’s richness. And we can’t forget the fresh tarragon. This herb features some peppery, almost anise-like notes that make the sauce pop. This béarnaise tastes like something straight from a Michelin-starred restaurant or country club. Lucky for you, there’s no dress code in your kitchen!
Is Béarnaise Sauce Healthy?
Um—no. Béarnaise consists of melted butter, wine, and egg yolks. However, egg yolks are rich in a variety of vitamins, from A, D, E, K, and a whole lotta B vitamins. That can’t be a bad thing! But let’s not kid ourselves. This is not a low-fat recipe.
However, if you’re looking to tweak the recipe for your lactose-sensitive friends, you can swap the butter for ghee or a plant-based alternative. Keep in mind, this change will certainly affect the flavor! Also, that said, I’d wager it will taste just as rich. Ultimately, Béarnaise is meant to be enjoyed as it is—treat yourself!
Get Creative
Béarnaise might sound like fancy French dining (okay, it is), but this sauce is easy and affordable to make from home. Even better, there are so many delicious tweaks to this French classic!
Consider adding tomato to your sauce for a béarnaise tomatée. For my savory fans out there, try Valois—it’s basically béarnaise with a meat glaze. Or, if you crave an even more refreshing flavor, turn the béarnaise into a minty paloise. Simply substitute tarragon for fresh mint!
Who says fancy can’t be fun?
How To Make Ahead And Store
Béarnaise doesn’t refrigerate well. I don’t recommend making it ahead of time. Enjoy this sauce right away!
Serving Suggestions
This béarnaise sauce shines on steak, pork chops, or Roasted Chicken. It’s also a flavorful plus for Air-Fryer Asparagus, Garlic Roasted Potatoes, and—yes—steamed artichokes. And while this Juicy Poached Chicken is yummy, any poached meat tastes better with a creamy glaze!
Ingredients
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon plus 1 teaspoon chopped fresh tarragon divided
- 3 large egg yolks
- 1/2 cup unsalted butter melted
- Kosher salt to taste
Instructions
- Combine white wine, white wine vinegar, shallot, black pepper, and 1 tablespoon of tarragon in a saucepan. Simmer until reduced to about 2 tablespoons.
- Strain the reduction through a fine mesh sieve into a bowl, pressing to extract flavors, and let cool.
- In a heatproof bowl, whisk egg yolks until pale. Add the cooled reduction. Place bowl over a pot of simmering water (double boiler) and whisk continuously, adding melted butter gradually, until sauce thickens.
- Remove from heat, stir in the remaining tarragon, season with salt to taste, and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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