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My review
Matthew's Bearnaise Sauce
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Matthew
"Bearnaise is a perfect sauce for red meat, fish, or chicken. It is great even on veggies."
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Ingredients
15 m servings 259Original recipe yields 4 servings (1 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine the vinegar, wine, shallots, tarragon, salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
- Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
- Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
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Reviews
Read all reviews 3243 Ratings
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Most helpful positive review
2/16/2009
The easiest Bearnaise Sauce yet! For my family's taste, I did add a little fresh lemon juice, a touch more tarragon and salt, and a good dash of cayenne pepper. I poured the sauce over grilled...
Most helpful critical review
2/4/2011
I followed the recipe exactly but it just wasn't very exciting.
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2/16/2009
The easiest Bearnaise Sauce yet! For my family's taste, I did add a little fresh lemon juice, a touch more tarragon and salt, and a good dash of cayenne pepper. I poured the sauce over grilled...
2/4/2011
I followed the recipe exactly but it just wasn't very exciting.
5/11/2009
Terrific! Followed as written. Made to use with steak. Was also delicious w/brocolli. Love this sauce and will be making some batches, to keep in frig, then adding egg yolks & butter (to 2T ...
12/26/2009
Very easy and quick. (Have your hot melted butter ready before you start whisking the eggs.) Yum - can't wait to make this again to serve with crab legs for new years!
5/10/2009
A super easy recipe with an incredibly beautiful result! Follow the recipe exactly and you'll have no problem recognizing the various cooking points of this sauce. I added a bit of fresh lemon...
7/12/2007
We loved this sauce! My brother made this for a family get together to serve over steak, and it was DELICIOUS! The only change that was made was omitting the taragon (we didnt have any on hand)....
10/16/2009
Great sauce! A little bit too tart, so I added 1/4 tsp of sugar to get rid of some of the tartness, and this made it outstanding! I also learned the hard way that you CANNOT stop whisking, no m...
7/15/2011
This sauce was not that easy to make. You should use a mixer to blend the melted butter and add2 tbl spoons of whipping cream to make it creamy.