Béarnaise Sauce

Béarnaise sauce is a classic French sauce that is perfect for steak. It is made with egg yolks, shallots, tarragon, and white wine vinegar. The sauce is thickened with butter, and it has a rich, creamy texture. It is traditionally served with steak, but it can also be used on other meats, vegetables, or fish.


  • 3 egg yolks
  • 1 shallot, minced
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon white wine vinegar
  • 250g butter, melted
  • salt and pepper to taste


  1. In a saucepan, combine the egg yolks, shallot, tarragon, and white wine vinegar.
  2. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
  3. Remove from the heat and whisk in the melted butter, a little at a time, until the sauce is smooth and creamy.
  4. Season with salt and pepper to taste.
  5. Serve with steak, vegetables, or fish.

Potential changes & improvements

There are many potential changes and improvements that can be made to this sauce. For example, you could add more tarragon for a stronger flavor, or you could use a different type of vinegar. You could also use a different type of butter, such as clarified butter, for a different flavor and texture. Additionally, the sauce can be made ahead of time and reheated, or it can be frozen for later use.

What other food it works well with

Béarnaise sauce goes well with many different types of food. It is traditionally served with steak, but it can also be used on other meats, vegetables, or fish. It is also a good dipping sauce for bread or vegetables. Additionally, it can be used as a spread for sandwiches or wraps.

Common Mistakes

There are a few common mistakes that people make when making béarnaise sauce. One mistake is not whisking the mixture constantly while it is cooking. This will cause the sauce to curdle. Another mistake is adding the butter too quickly or not whisking it enough. This will also cause the sauce to curdle. Finally, people often forget to season the sauce with salt and pepper. This will result in a bland sauce.

Nutritional Information

Béarnaise sauce is high in fat and calories. One tablespoon of sauce has 100 calories and 11 grams of fat. Additionally, the sauce contains cholesterol and sodium. Therefore, it should be consumed in moderation.


Béarnaise sauce contains eggs, butter, and tarragon. Therefore, it is not suitable for people with egg, dairy, or tarragon allergies.

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