Homemade béarnaise sauce
A classic, creamy béarnaise sauce with butter, egg yolks, tarragon and shallots. Perfect with steak, chips, potatoes and vegetables when you want dinner to feel a little more special.
Homemade béarnaise sauce is one of those classics that can elevate an entire meal. The rich flavour of butter, the slightly tangy note of white wine vinegar and the distinctive freshness of tarragon create a sauce with a rounded, creamy and elegant flavour.
Many people think béarnaise is difficult to make, but when you use gentle heat and add the butter slowly, it is a much more manageable recipe than it sounds. The result is a light, silky-smooth béarnaise that tastes noticeably better than most ready-made versions.
This homemade béarnaise recipe serves 4 people and is ideal when you want to serve a classic sauce with steak, oven-roasted potatoes, chips or grilled vegetables. It is a quick recipe, but it still produces a sauce that feels luxurious and homemade from the first spoonful.
For this recipe, an 18 cm saucepan is an ideal choice because its size is well suited to a small batch of sauce, and the even heat makes it easier to control the consistency. A 20 cm chef's knife is practical for finely chopping shallots and fresh tarragon, and a walnut chopping board provides a stable, attractive work surface for preparation.
Homemade béarnaise sauce recipe
Serves: 4
Preparation: 10 min.
Cooking: 10 min.
Ingredients for homemade béarnaise sauce
- 200 g butter
- 4 egg yolks
- 2 tbsp white wine vinegar
- 1 tsp salt
- 2 tbsp water
- 1 bunch fresh tarragon
- 1 shallot
- salt and pepper
Method
- Melt the butter in a small pot over low heat.
- Finely chop the shallot and tarragon.
- Put the egg yolks, white wine vinegar, salt and water in a small pot.
- Whisk the mixture over medium heat until it first becomes foamy and then starts to thicken slightly into a sauce.
- Slowly add the warm butter in a thin stream, whisking constantly.
- Stir in the finely chopped tarragon and shallot at the end.
- Season to taste with salt and pepper and serve immediately.
Tips for a successful béarnaise
Use moderate, even heat throughout cooking so the egg yolks do not get too hot and cause the sauce to split.
Add the butter slowly and whisk continuously for an extra smooth, light and creamy béarnaise sauce.
What goes well with béarnaise sauce?
Béarnaise sauce traditionally goes very well with steak, steak frites, oven-roasted potatoes, chips and grilled vegetables. It is also an ideal sauce when you want to make a simple dinner richer and give the dish a more polished finish.
To make the presentation even more inviting, you can top the sauce with a little extra finely chopped tarragon and a little freshly ground pepper just before serving. This adds colour and brings out the fresh, aromatic flavour.
Serving
Serve your homemade béarnaise sauce immediately while it is still warm and creamy. This is when the consistency is at its best, and the sauce really comes into its own alongside freshly cooked meat, crispy potatoes or grilled vegetables.
This recipe gives you a classic homemade béarnaise that is easy to make and full of flavour. It is a sauce that feels a little luxurious but is still quick enough for both everyday meals and dinner parties.
