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.
Tessie Franey
Jun 21, 2025I 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
May 17, 2025This 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
May 11, 2025The 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.