Béarnaise Sauce

Recipe from the Tasting Table Test Kitchen

To learn more, read "TT Culinary Institute: The Perfect Steak" in our National edition. See the other recipes in the story: Bone-in Rib Eye with Rosemary, Garlic and Thyme, Bone Marrow Butter with Chives and Meyer Lemon and Green Peppercorn Sauce.

Recipe from the Tasting Table Test Kitchen

Béarnaise Sauce
4.5 from 36 ratings
Steak sauce doesn't get any more classic than Béarnaise. Try our Test Kitchen's take on the sauce.
Prep Time
10
minutes
Cook Time
5
minutes
Servings
1
cup
Total time: 15 minutes
Ingredients
  • 1½ teaspoons fresh lemon juice
  • 1½ teaspoons Champagne vinegar
  • 1 tablespoon minced shallots
  • 2 egg yolks
  • 1 cup water
  • 12 tablespoons unsalted butter, melted and kept warm
  • 2 tablespoons minced fresh tarragon
  • Salt, to taste
Directions
  1. Place the lemon juice, vinegar and shallots in a medium, nonreactive bowl and allow to macerate for 10 minutes (the shallots should be soft). Add the egg yolks.
  2. Bring the water to a simmer in a 2-quart saucepan. Place the bowl of egg yolks over the saucepan (to create a double boiler). Whisking constantly, add the melted butter into the yolk mixture, drop by drop, until it begins to thicken.
  3. Remove the bowl from the heat and continue whisking in the remaining butter to make a smooth sauce. Whisk in the tarragon and season with salt. Serve with steak, artichokes or potatoes.
Rate this recipe