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Bearnaise sauce

6 servings

30 minutes

Béarnaise sauce is a true embodiment of French culinary art that originated in the 19th century. Its name is linked to the historical region of Béarn at the foot of the Pyrenees. This delicate, velvety sauce has a rich creamy flavor with subtle notes of tarragon, white wine, and vinegar, giving it an exquisite tang and complex aroma. Béarnaise sauce pairs perfectly with meat dishes, especially juicy steaks and roast beef, enhancing their flavor and adding elegance to the culinary experience. Its smooth, silky texture and balance of flavors make it a true gem of gastronomy. This sauce requires precision in preparation and attention to detail, but the result is undoubtedly worth the effort—it transforms every dish into a masterpiece.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
279.3
kcal
1.8g
grams
27.2g
grams
2.5g
grams
Ingredients
6servings
Dry white wine
0.8 
glass
Vinegar
3 
tbsp
Lemon juice
3 
tbsp
Onion
0.5 
pc
Dried tarragon
1 
tsp
Egg yolk
3 
pc
Butter
180 
g
Salt
 
to taste
Ground black pepper
 
to taste
Cooking steps
  • 1

    Melt the butter in a pan. Be careful not to let it turn brown.

    Required ingredients:
    1. Butter180 g
  • 2

    Add three egg yolks, juice from half a lemon, salt and pepper to taste to the mixer.

    Required ingredients:
    1. Egg yolk3 pieces
    2. Lemon juice3 tablespoons
    3. Salt to taste
    4. Ground black pepper to taste
  • 3

    Shuffle

  • 4

    Add melted butter and mix again.

    Required ingredients:
    1. Butter180 g
  • 5

    At this time, pour two tablespoons of white wine and one tablespoon of vinegar into the pan.

    Required ingredients:
    1. Dry white wine0.8 glass
    2. Vinegar3 tablespoons
  • 6

    Add tarragon.

    Required ingredients:
    1. Dried tarragon1 teaspoon
  • 7

    Finely chop half an onion and add it to the pan. Sauté a little.

    Required ingredients:
    1. Onion0.5 piece
  • 8

    Put everything in the blender and mix.

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