Béarnaise Sauce is a rich, creamy, and aromatic French sauce made from egg yolks, melted butter, white wine vinegar, and fresh herbs. It is a close “cousin” of Hollandaise but stands out thanks to its distinct tarragon flavor and subtle acidity. Smooth, velvety, and luxurious, Béarnaise Sauce elevates everything from steak and salmon to vegetables and eggs.
This sauce may look sophisticated, but it is surprisingly easy to make at home with simple ingredients and the right technique.
Ingredients (Serves 4)
- 1/4 cup butter
- 1 teaspoon minced onion
- 1 tablespoon white vinegar
- 2 egg yolks, beaten
- 2 tablespoons heavy cream
- 1½ teaspoons lemon juice
- 1 teaspoon dried tarragon
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon salt
- A pinch of dry mustard
- A pinch of cayenne pepper
Step-by-Step Instructions
Step 1 – Prepare Your Ingredients
Measure all ingredients in advance for a smoother cooking process. If possible, let your egg yolks come to room temperature to help with emulsification.
Step 2 – Melt the Butter
Place the butter in a medium heatproof bowl.
You can melt it in the microwave for about 30 seconds, or melt it gently in a small saucepan over low heat.
Step 3 – Mix Everything Together
To the melted butter, add:
- minced onion
- beaten egg yolks
- white vinegar
- heavy cream
- lemon juice
Whisk well, then add:
- tarragon
- parsley
- salt
- dry mustard
- cayenne pepper
Continue whisking until the mixture is smooth.
Step 4 – Cook the Sauce
You can cook the sauce in two ways:
Microwave Method (as in the source recipe):
Cook for about 1 minute and 30 seconds, stopping every 20–30 seconds to whisk.
This prevents curdling and ensures even thickening.
Stovetop / Double Boiler Method:
Place the bowl over a pot of gently simmering water.
Cook on low heat, whisking constantly, until the sauce thickens into a creamy texture.
Step 5 – Rest and Serve
Remove from heat and allow the sauce to rest for one minute.
Give it one final whisk before serving warm over meat, seafood, vegetables, or eggs.
Flavor Profile
Béarnaise Sauce is known for its:
- Velvety texture from butter and egg yolks
- Herbaceous aroma from tarragon and parsley
- Tangy brightness achieved through vinegar and lemon juice
- Subtle heat provided by mustard and cayenne
The balance of richness and acidity makes it one of the most flavorful and elegant French sauces.
Best Ways to Use Béarnaise Sauce
Perfect With:
- Grilled or pan-seared steak
- Salmon, shrimp, or scallops
- Chicken
- Roasted vegetables (asparagus, potatoes, carrots)
- Eggs Benedict (as a tarragon-infused alternative to Hollandaise)
It can also be used as:
- A dip
- A finishing drizzle
- A gourmet spread in sandwiches or wraps
Tips, Variations, and Storage
Tips:
- Fresh tarragon gives a stronger, more vibrant flavor.
- Whisk constantly to prevent splitting.
- If the sauce becomes too thick, add a splash of warm water or cream.
- If it becomes too thin, gently heat it a bit longer.
Variations:
- Add cracked black pepper for a deeper aroma.
- Use chervil or dill for a softer herbal profile.
- Add more cayenne if you prefer a spicy version.
Storage:
Store in a sealed container in the refrigerator for 2–3 days.
Reheat carefully using a double boiler—never on high direct heat.
Conclusion
Béarnaise Sauce is a French classic that brings elegance and sophistication to any dish. Its smooth, buttery texture combined with aromatic tarragon and a touch of acidity creates a perfectly balanced sauce that pairs beautifully with meats, seafood, and vegetables.
With the simple ingredients and clear steps above, you can easily prepare this gourmet sauce at home and elevate your meals to restaurant quality.