A classic French derivative of hollandaise flavoured with tarragon and shallot vinegar reduction. It should be buttery but clearly herbal.
A classic French derivative of hollandaise flavoured with tarragon and shallot vinegar reduction. It should be buttery but clearly herbal.
Make béarnaise sauce when you want a reliable component that improves meals, desserts, snacks or menu builders with a clear flavour profile and repeatable method.
steak, chips, roast chicken, grilled mushrooms
Prepare the ingredients for Béarnaise Sauce: chop any herbs or aromatics finely, measure the liquids and keep cold emulsions cold or warm sauces gently warm before combining.
Make the Béarnaise Sauce by whisking, blending or simmering as appropriate. Add liquids gradually and stop when the sauce is glossy, balanced and the right thickness for spooning, dipping or drizzling.
Taste the Béarnaise Sauce and adjust salt, acid, sweetness and heat. Serve immediately or chill in a covered container until needed.
Store covered in the fridge for 2–4 days depending on the sauce. Egg, dairy and fresh herb sauces should be kept chilled and discarded if they smell sour, fizzy or stale.
Make ahead where useful, then adjust salt, acid and thickness just before serving because chilling can dull flavour and thicken the texture.
Most fresh sauces do not freeze perfectly, especially emulsions and dairy sauces. Tomato, gravy and cooked reductions freeze better than mayonnaise-style sauces.
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