Quick and easy bearnaise sauce

Quick and easy bearnaise sauce

What's the difference between béarnaise and hollandaise sauce? It's the flavoring. Béarnaise uses shallots and tarragon in a white wine vinegar reduction, while hollandaise use simple lemon. Elegant but easy, a drizzle of a rich, creamy herbal béarnaise sauce elevates any vegetable, fish or grilled meat.

Quick and easy bearnaise sauce

What's the difference between béarnaise and hollandaise sauce? It's the flavoring. Béarnaise uses shallots and tarragon in a white wine vinegar reduction, while hollandaise use simple lemon. Elegant but easy, a drizzle of a rich, creamy herbal béarnaise sauce elevates any vegetable, fish or grilled meat.
USMetric
4 servingservings

Ingredients

Ingredients
  • 2 tbsp 2 tbsp water
  • 1 tbsp 1 tbsp white wine vinegar
  • 2 tsp 2 tsp fresh tarragon, finely chopped
  • 2 (2 oz.) 2 (60 g) shallot, finely choppedshallots, finely chopped
  • 1 1 eggeggs
  • 7 oz. 200 g butter
  • salt and ground black pepper to taste
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Add shallots, water, white wine vinegar and tarragon to a sauce pan and bring to a boil. Simmer until the water is half of what it initially was. Strain the liquid to remove the shallot or blend it smooth for extra flavor.
  2. Crack the egg into a high and narrow mixing bowl or large glass measuring cup or beaker.
  3. Melt the butter in a pourable container, either in the microwave or on the stovetop.
  4. While using an immersion blender in one hand, with the other hand slowly pour the melted butter into the egg in the mixing bowl. Pour the butter in a thin steady stream while you keep blending. Note that the lower layer is supposed to turn white and creamy before you bring up the blender to the next layer. The bearnaise is ready when it's thick and fluffy.
  5. Add the tarragon "broth" to the butter sauce. Add salt to taste, and perhaps some more acidity, like a squeeze of lemon or dash of wine vinegar.

How to make hollandaise sauce

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2 comments

  1. Birgit
    The microwave is an absolute no-go for anything in the hollandaise family or anything where the eggs need to remain creamy.
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    The microwave is an absolute no-go for anything in the hollandaise family or anything where the eggs need to remain creamy.

    Thank you for your feedback. I don't believe the method used to melt the butter will have an impact on the final product. If microwave use is a concern for you, try giving the butter a stir after melting to distribute the heat and avoid hot spots.

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