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chef johns béarnaise sauce

Chef John's Béarnaise Sauce

I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.


- 1 cup butter

- 2 shallots, finely chopped

- 1/4 cup white wine vinegar

- 1/4 cup dry white wine

- 1/4 cup chopped fresh tarragon

- 3 egg yolks

- 1 tablespoon lemon juice

- salt and pepper


1. Melt the butter in a small saucepan over medium heat.


2. Add the shallots and cook until they become soft and translucent, about 2-3 minutes.


3. Pour in the white wine vinegar and dry white wine, and bring to a simmer. Let it cook until the liquid is reduced by half, about 5 minutes.


4. Add the chopped tarragon and continue to cook for another minute.


5. In a separate bowl, whisk together the egg yolks and lemon juice.


6. Slowly add the hot butter mixture into the egg yolks, whisking continuously to prevent the eggs from cooking.


7. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon.


8. Season with salt and pepper to taste.


9. Serve the Béarnaise sauce over your choice of protein, such as steak or chicken, or use it as a dip for vegetables or as a topping for eggs benedict.


Optional: For extra flavor, you can also add dried herbs and spices such as garlic powder, onion powder, or paprika to the sauce while it is cooking. Drizzle a little bit of olive oil on top before serving for a glossy finish. Enjoy your homemade Chef John's Béarnaise Sauce!

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