Make a silky, buttery béarnaise sauce with Chef Fred! 🇫🇷🌿
From our imagined kitchen in Béarn, overlooking the Pyrenees, learn how to make this French classic step by step: a fragrant shallot reduction, a gently whisked egg base, butter and fresh tarragon.
Perfect with grilled steak and golden French fries. One generous spoonful… and I think I just gained twenty pounds! 😉
🍽️ INGREDIENTS — SERVES 4
• 3 egg yolks
• 200 g (7.1 oz) unsalted butter, cut into small cubes
• 3 large shallots, finely chopped
• 50 ml (1.7 US fl oz) white wine vinegar
• 50 ml (1.7 US fl oz) dry white wine
• 1 bunch fresh tarragon, stems and leaves separated
• 1 bunch fresh chervil, optional
• Salt and coarsely cracked black pepper
👨🍳 HOW TO MAKE IT
Combine the wine, vinegar, chopped shallots, tarragon stems and cracked pepper in a saucepan. Simmer until about one tablespoon of liquid remains. Keep the shallots moist, without browning.
Let the reduction cool until lukewarm, then combine it with the egg yolks in a heatproof bowl.
Set the bowl over gently simmering water, without letting its base touch the water. Whisk until pale yellow, foamy and slightly thickened.
Keep the heat gentle. Add the butter one small cube at a time, whisking each piece in before adding the next. Continue until smooth and glossy. Never boil.
Remove from the heat and gently press the sauce through a fine-mesh strainer.
Stir in the finely chopped tarragon leaves and optional chervil. Taste and adjust the salt.
Serve promptly with grilled steak and French fries.
💡 CHEF FRED’S TIP
Gentle heat is the secret! If the mixture starts turning grainy, remove the bowl from the heat and keep whisking.
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Bon appétit! 🇫🇷
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