Foolproof Béarnaise Sauce

Elevate your steak or salmon with this luxurious Foolproof Béarnaise Sauce, a classic French sauce and a sophisticated cousin of Hollandaise. This quick stick blender method delivers velvety, rich results in just minutes, bypassing the challenges of traditional hand-whisked versions. Infused with tarragon and chervil, this sauce is perfect for fine dining at home, generously coating 3 large steaks or 4 moderate portions with its buttery, herbaceous glory. A must-try for any special occasion!

Instructions

1. 1

   Prepare infused vinegar: Combine white wine, white wine vinegar, black pepper, eschallot, and tarragon sprigs in a small saucepan over medium-low heat. Simmer for 2 minutes, then remove from heat and let stand for 5 minutes to infuse.

2. 2

   Strain the infused vinegar, pressing to extract as much liquid as possible. Aim for about 1 tbsp of liquid. Cool for 5 minutes.

3. 3

   Prepare clarified butter: Place butter cubes in a jug and microwave until melted (1-1.5 minutes on high, watching carefully to avoid overflow). Let stand for 30 seconds until milk solids settle. Pour off 175g / 3/4 cup clarified butter, discarding the milky whites. Alternatively, melt 175g / 3/4 cup ghee until hot.

4. 4

   In a tall, narrow container suitable for a stick blender, add egg yolks, infused vinegar, and salt. Blitz briefly to combine.

5. 5

   With the stick blender on high, slowly drizzle in the hot clarified butter (or ghee) over about 1 minute, ensuring the butter remains hot.

6. 6

   Blitz for an additional 10 seconds, moving the blender up and down to fully incorporate.

7. 7

   Adjust thickness: Add 1 tbsp water and blitz to incorporate. Add more water, 1 tsp at a time, until the sauce is thick but flows smoothly to coat a steak.

8. 8

   Stir in finely chopped tarragon and chervil. Use immediately or keep warm in a thermos for up to 1 hour. Serve warm or at room temperature.

Recipe Notes

• White wine – Choose a dry white wine that’s not overly sweet, fruity, or oaky to maintain the sauce’s delicate balance. A Sauvignon Blanc or Pinot Grigio works well.

• Vinegar – White wine vinegar or champagne vinegar is ideal for a refined flavor. Cider vinegar is a good substitute but may slightly alter the taste.

• Eschallot – Also called French shallots, these small onion-like vegetables add subtle sweetness. Substitute with 1 tbsp very finely sliced regular onion if unavailable.

• Egg yolks – Separate eggs when cold for ease, then let yolks sit at room temperature for 15 minutes to ensure proper emulsification. Cold yolks may not blend smoothly.

• Butter – The recipe requires 175g / 3/4 cup clarified butter. The quick microwave method accounts for loss from milk solids, so start with 225g. Alternatively, use 175g ghee, melted until hot, for convenience.

• Herbs – Tarragon is essential for authentic Béarnaise flavor and cannot be substituted. Chervil adds a delicate anise note but can be replaced with parsley if needed.

• Make ahead – Prep ingredients in advance and make fresh while your protein rests (takes 2-3 minutes). Alternatively, make up to 1 hour ahead and store in a thermos to keep warm. Refrigeration hardens the sauce and makes reheating tricky, so fresh is best.

• Reheating – If stored, gently reheat in a double boiler over low heat, whisking constantly to prevent splitting. Avoid microwaving, as it may cause separation.

• Serving suggestions – Perfect over grilled steak, pan-seared salmon, or roasted vegetables. Pair with roasted potatoes or asparagus for a restaurant-style meal.

• Storage – Best used fresh. If necessary, store in an airtight container in the fridge for up to 1 day. Reheat carefully to avoid splitting. Freezing is not recommended.