Bearnaise sauce

6 servings

30 minutes

Béarnaise sauce is an elegant creation of French cuisine, possessing a delightful balance of creaminess, acidity, and aromatic herbs. Its roots trace back to the 19th century when chef Jean Louis François Collot created this sauce in honor of the Béarn province. The delicate flavor of butter combines with the spiciness of white wine and wine vinegar, while tarragon adds a refined freshness. This sauce perfectly complements meat dishes, especially steaks, enhancing their depth and highlighting their texture. With its velvety consistency and rich flavor, it has become a classic of French gastronomy, turning every meal into true enjoyment.

Energy value per serving

• Calories: 283.6
• Proteins: 1.7g
• Fats: 27.1g
• Carbohydrates: 3.4g

Ingredients

• Egg yolk: 3 pc
• Dry white wine: 10 tbsp
• White wine vinegar: 4 tbsp
• Tarragon: 3 g
• Onion: 1 pc
• Butter: 180 g

Cooking steps

1. Chop the onion as finely as possible.

   Required ingredients:

   • Onion: 1 piece

2. In a small pot, mix onion, wine, vinegar, and tarragon. Cook for 10 minutes while stirring and remove from heat. Let cool for 5 minutes.

   Required ingredients:

   • Onion: 1 piece
   • Dry white wine: 10 tablespoons
   • White wine vinegar: 4 tablespoons
   • Tarragon: 3 g

3. Place the pot on low heat. Add the yolks and constantly stir with a whisk in 8-shaped movements until the sauce thickens. Do not allow the yolks to burn or harden. The sauce should be thick but still liquid. Remove from heat.

   Required ingredients:

   • Egg yolk: 3 pieces

4. Add butter and mix well.

   Required ingredients:

   • Butter: 180 g

5. Transfer to a sauce boat and serve at the table.