Bearnaise Gramma's Recipe

Bearnaise Gramma's Recipe
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    16 People
  • VIEWS
    18

Indulge in the velvety embrace of classic Bearnaise, a decadent sauce that elevates any dish to gourmet status. This luscious concoction, with its tangy tarragon notes and rich buttery finish, is the perfect companion for succulent steaks, vibrant asparagus, or a luxurious twist on Eggs Benedict. Prepare to be transported to culinary heaven!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    1 g
  • Cholesterol
    107 mg
  • Protein
    1 g
  • Saturated Fat
    8 g
  • Sodium
    232 mg
  • Sugar
    0 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a small saucepan, combine the white wine, rice vinegar, shallot, tarragon, and black pepper. Bring to a boil over medium-high heat. (2 minutes)

02

Step
5 mins

Reduce the heat to low and simmer until the mixture is reduced to about 1/4 cup, concentrating the flavors. This should take approximately 5 to 10 minutes. Keep a close eye to prevent burning.

03

Step
2 mins

While the reduction simmers, in a separate heatproof bowl, whisk together the egg yolks, hot water, salt, and hot sauce until the mixture is pale and slightly thickened, about 2 minutes.

04

Step
1 mins

Place the bowl with the egg yolk mixture over a saucepan of simmering water, creating a double boiler. Ensure the bottom of the bowl does not touch the water. (1 minute)

05

Step
1 mins

Gradually whisk the warm wine reduction into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

06

Step
5 mins

Slowly drizzle the warm, melted butter into the egg yolk mixture, whisking continuously and vigorously. The sauce should emulsify and thicken into a smooth, creamy consistency. This process should take about 5 minutes.

07

Step
1 mins

Continue whisking until the sauce is thick enough to coat the back of a spoon. Be careful not to overcook the sauce, or it may curdle.

08

Step
1 mins

Remove the bowl from the heat and taste for seasoning. Adjust with additional salt or hot sauce as needed. Serve immediately.

For an extra layer of flavor, try infusing the melted butter with a sprig of fresh tarragon or a clove of garlic before adding it to the sauce.
If the sauce becomes too thick, whisk in a teaspoon of warm water at a time until it reaches the desired consistency.
To prevent curdling, maintain a gentle heat and whisk constantly while adding the butter.
Bernaise sauce is best served immediately. If you need to keep it warm, place the bowl over a double boiler with the heat turned off, whisking occasionally.

Geo Grant

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 6 Ratings)
Total Reviews: (3)
  • Tessie Franey

    I was always intimidated by Bearnaise, but this recipe made it so approachable. The key is definitely the slow and steady whisking. Thank you!

  • Gust Pouros

    This recipe is a game-changer! The instructions are so clear, and the sauce turned out perfectly smooth and creamy. My steak never tasted so good!

  • Donny Dickens

    The addition of hot sauce is genius! It adds a subtle kick that really balances the richness of the sauce. I'll never make Bearnaise any other way.

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