Ben's Bearnaise Sauce

Name: Ben's Bearnaise Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 1/2 cups
Ingredients: ½ cup dry white wine; 2 tablespoons tarragon vinegar; 2 tablespoons shallots, minced; ½ teaspoon ground white pepper; 4 sprigs fresh tarragon, chopped; 2 sprigs fresh chervil, minced; 2 sprigs fresh parsley, minced; 4 egg yolks; 1 cup hot melted butter

Rating: 4.82 stars

11 Ratings
14 Reviews
2 Photos

This is the most flavorful bearnaise sauce you will find. Using fresh tarragon is key.

By C R Henning

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Recipe Summary test

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

1 1/2 cups

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

½ cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
½ teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter

Directions

Step 1
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley 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.

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Step 2
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.
Step 3
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.

Nutrition Facts

Per Serving:

334 calories; protein 2.7g; carbohydrates 3.1g; fat 33.8g; cholesterol 217.9mg; sodium 230mg. Full Nutrition

Reviews (14)

Most helpful positive review

Bill

06/25/2012

This was really good. I made it to go on some tenderloin steaks and everyone absolutely loved the sauce. I used the left over to jerry rig up some Eggs Benedict the next morning and really enjoyed it again. Read More

Helpful

(4)

11 Ratings

5 star values: 9
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Amber Voelk

09/18/2011

I love it this way. A long time ago I put a version like this into my super blender it heats as you go...delicious. I love your way too. Good stuff. Read More

Helpful

(4)

Bill

06/25/2012

Helpful

(4)

caquilter

12/10/2011

Wow! So good and I don't have to use my blender. Had to use onion - no shallot - but all else the same. Love it! Read More

Helpful

(3)

Jeff A

02/20/2013

It was very tasty but seems like all egg yolk-based sauces requires strict attention to the heating point of the yolk and whisking to avoid the separating. Even with the separation is difficult to avoid. I wonder if adding the vinegar reduction after whisking the egg yolk and butter together rather than before would help prevent separation. It works better that way with my hollandaise sauce. Read More

Helpful

(2)

Hadzi

06/22/2013

Really good with an entrecot steak. I didnt have fresh tarragon but I added it dry. I don t usually rate but this recipe deserves it. Read More

Helpful

(1)

ericka4444

03/04/2013

This is my first rating, and I must say I've made quite a few of the recipes without taking the time to rate. This recipe deserves it! I made filet mignon oscar style. The sauce was the perfect companion for the combination of lump crab and asparagus with filet. Creamy and flavorful without over-powering the rest of the ingredients. Loved it! Read More

Helpful

(1)

chrislloyd@me.com

11/10/2016

Make sure you don't reheat the sauce once you make it. It's okay to make it early and just serve at room temperature. Really delicious but with I wouldn't have tried to reheat it as it broke down... Also the recipe says to drain the tarragon and shallots and from the sauce pan however once you do this you want to reincorporate some back into the sauce to give it more texture and flavor. Read More

nightfall

10/08/2016

I didn't think I'd like this recipe and cooking method but the results are outstanding. I agree fresh tarragon is the key to a great sauce but good vinegar is also very important. The other herbs are good for background notes but I've made this without chervil because I didn't have any and I didn't really miss it. Thank you for posting! Read More

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All Reviews for Ben's Bearnaise Sauce

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Ben's Bearnaise Sauce

Servings Per Recipe: 6
Calories: 334.2

% Daily Value *

protein: 6 %

carbohydrates: 1 %

dietary fiber: 2 %

sugars:

fat: 52 %

saturated fat: 103 %

cholesterol: 73 %

vitamin a iu: 39 %

niacin equivalents: 5 %

vitamin b6: 4 %

vitamin c: 22 %

folate: 8 %

calcium: 4 %

iron: 6 %

magnesium: 3 %

potassium: 3 %

sodium: 9 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.