Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
NYT Cooking: A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of creamy richness from butter and egg yolks. The key here to forming a stable emulsion is temperature. Make sure to follow the directions for when to add the cold butter versus the melted butter. You want the mixture to s...
NYT Cooking: Porterhouse steaks and béarnaise sauce seem to have a natural affinity, with the sauce's tarragon taste playing off the meat's texture. Sop up the rest of this tangy concoction with potatoes and a crusty baguette, and you’ve got a steakhouse meal at home. A word of warning: really watch your heat with this, or your egg yolks will curdle, ruining everything.
Foolproof Béarnaise Sauce Recipe
For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time.