Béarnaise Sauce Recipe (2024)

Julia Child's version of this uses white wine in place of the water.
You can't save the sauce if the yolks are overcooked, but if it fails to emulsify, take one additional egg yolk, and whisk the separated sauce, now poured as a slow drizzle, into it. The sauce will reconstitute beautifully.

I use a stick blender now, in a jug, and make it in a couple of minutes. Pour the hot vinegar and water onto the egg yolks, blend, then very slowly add the melted butter, blending the whole time. When it's emulsified, add finely chopped tarragon leaves and a couple of twists of pepper.

I learned to make it a blender while working in a restaurant years ago. A piece of cake'

I have given up the melted butter. In making the sauce I whip in cold butter 1T at a time. keeps heat down and less pans to clean.

I’d use ghee instead of butter: same result with no bother.

Making this in the all in one method is easier, reduce the vinegar, shallots & tarragon and let it cool. Place the saucepan on very low heat and add in the butter one cube at a time until they melt and the sauce begins to emulsify and thicken, then add two or more at a time until incorporated. Faster and no need for two pans. If you have a Magiwhisk, it’s a doddle!

What ever happened to double boilers for solving the overcook problem? Easy,

Julia Child's version of this uses white wine in place of the water.You can't save the sauce if the yolks are overcooked, but if it fails to emulsify, take one additional egg yolk, and whisk the separated sauce, now poured as a slow drizzle, into it. The sauce will reconstitute beautifully.I use a stick blender now, in a jug, and make it in a couple of minutes. Pour the hot vinegar and water onto the egg yolks, blend, then very slowly add the melted butter, blending the whole time. When it's

Making this in the all in one method is easier, reduce the vinegar, shallots & tarragon and let it cool. Place the saucepan on very low heat and add in the butter one cube at a time until they melt and the sauce begins to emulsify and thicken, then add two or more at a time until incorporated. Faster and no need for two pans. If you have a Magiwhisk, it’s a doddle!

I’d use ghee instead of butter: same result with no bother.

Is their a different result if you melt butter gently by setting a glass bowl over the simmering water?

Salted or unsalted butter?

"Killing me softly" Boy is this good BUT what a killer, think about it, just 2 servings ( who has just a tablespoon) and and you are 2/3s on your way for your daily total calories and even more so for fat... and that's before you even add your steak. Do your guests really realize or want what will eventually be the lasting result of your efforts and delicious meal,..I doubt it

I have given up the melted butter. In making the sauce I whip in cold butter 1T at a time. keeps heat down and less pans to clean.

I use a stick blender now, in a jug, and make it in a couple of minutes. Pour the hot vinegar and water onto the egg yolks, blend, then very slowly add the melted butter, blending the whole time. When it's emulsified, add finely chopped tarragon leaves and a couple of twists of pepper.

The '9-1-16' might just have been the date of the post, not a ratio.

I learned to make it a blender while working in a restaurant years ago. A piece of cake'

9-1-16: Good, but too heavy for regular use.

Julia Child's version of this uses white wine in place of the water.
You can't save the sauce if the yolks are overcooked, but if it fails to emulsify, take one additional egg yolk, and whisk the separated sauce, now poured as a slow drizzle, into it. The sauce will reconstitute beautifully.