My mother gave me this recipe, which is the greatest bearnaise I’ve ever had. It’s a calorie-dense treat, but it’s worth every one! Excellent over a decent steak and also fantastic on asparagus! Or can be used on eggs Benedict in place of hollandaise. Until you’re ready to serve, keep it warm in a double boiler over hot water that’s been taken off the heat.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- ¼ cup dry white wine
- ¼ cup rice vinegar
- 2 tablespoons chopped shallot
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon ground black pepper
- 6 large egg yolks
- 4 teaspoons hot water
- 1 teaspoon salt
- 1 dash hot sauce
- 1 cup melted butter
Instructions
- Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
- Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
- Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.
- White wine vinegar can be used in place of rice vinegar. Green onions can be used in place of shallots.
- You can also blend the egg yolk mixture in the blender for 1 minute instead of whisking.
Reviews
Fillet mignon and asparagus…to die for! Epic!
This sauce looked and smelled great for about 2 minutes until it completely separated and came unbounded ? Was looking wonderful like i said for about two minutes, turned from the stove to get a Ice Water maybe 15 seconds and the Sauce was just plain ingredients, not together at all… Thinking I should of used a binding agent such as Corn Starch, and possibly less Butter? Not real sure, but will try again.
This recipe is a huge hit at my house. It went great with grilled steaks and asparagus.
I’m not sure I’ve ever had Bearnaise Sauce and if so, I might have thought it to be Hollandaise. This recipe was the bomb! I thought the rice vinegar would be weird but it was very good. I used onion instead of shallot because that is what I had on hand. It’s winter so I’ve been forced to buy store bought eggs but cannot wait to try this again the Spring when my chickens start laying eggs again. This was so good that I plan on using up the leftovers on my t-bone steak today.
Wow. No other words. Delicious.
Have never made bearnaise sauce from scratch before. Made this recipe and it is very good and quit easy to make. Won’t buy the mix again. Thanks for sharing.