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

• Calories: 279.3
• Proteins: 1.8g
• Fats: 27.2g
• Carbohydrates: 2.5g

Ingredients

• 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:

   • Butter: 180 g

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

   Required ingredients:

   • Egg yolk: 3 pieces
   • Lemon juice: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Shuffle

4. Add melted butter and mix again.

   Required ingredients:

   • Butter: 180 g

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

   Required ingredients:

   • Dry white wine: 0.8 glass
   • Vinegar: 3 tablespoons

6. Add tarragon.

   Required ingredients:

   • Dried tarragon: 1 teaspoon

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

   Required ingredients:

   • Onion: 0.5 piece

8. Put everything in the blender and mix.