Restaurant quality béarnaise sauce is a luxurious and flavorful French sauce. Béarnaise is a derivative of hollandaise sauce the famous mother sauce and is a staple in many upscale restaurants.

Made with egg yolks, butter, and a reduction consisting of white wine vinegar, white or red wine, shallots, tarragon, bay leaves, and peppercorns.

A buttery and tangy accompaniment to everything from broiled or grilled steak and roasted beef to roasted vegetables.

For many home cooks, the idea of making Béarnaise sauce can be intimidating, and it’s easy to assume that restaurant quality sauce is simply out of reach.

However, with a few key tips and techniques, you can easily achieve the rich and delicious Béarnaise sauce you’ve been dreaming of in your own kitchen.

In this blog post, we’ll be sharing with you the secrets to making restaurant quality Béarnaise sauce at home. From choosing the right ingredients to mastering the cooking process.

We’ll guide you step-by-step through the process of creating this classic French sauce. Whether you’re looking to impress your dinner guests or simply elevate your weeknight meals.

This recipe will help you achieve the perfect Béarnaise sauce every time and is a great addition to your sauce recipe repertoire.

The Key Players A Guide to Restaurant Quality Béarnaise Sauce Ingredients

Béarnaise sauce is the perfect accompaniment to grilled, broiled, or roasted beef, and fish like tuna, salmon, or kingfish.

It is a tangy, herbaceous sauce, and the unique flavor comes from the reduction. This is made of white wine vinegar, white wine (Chardonnay or Sauvignon Blanc), shallots, tarragon, peppercorns, and bay leaves.

Along with an emulsion of egg yolks and butter, Bearnaise sauce makes for a distinctive accompaniment.

Ingredients

• 2 egg yolks – work on 1 yolk per 100g (3.52oz) of butter.
• 200g (7.05oz) of salted butter – I use salted butter as it enhances the overall flavor.

Reduction Ingredients

• ¼ cup of white wine vinegar (you can use champagne, white, or cider vinegar).
• ¼ cup of white wine (Chardonnay or Sauvignon Blanc).
• 1 teaspoon tarragon dried.
• 1 tablespoon of brunoise shallots.
• 8 Peppercorns.
• 1 Bay leaf.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

• White Wine Vinegar is an important ingredient in Béarnaise sauce, as it provides an acidic flavor. This balances the rich buttery flavor of the sauce. Choose good-quality white wine vinegar for the best results. You can also use champagne, white, or cider vinegar.
• White Wine helps temper the vinegar and adds a subtle sweetness. The best wine to use is Chardonnay or Sauvignon Blanc. You can also use red wine to give the Béarnaise sauce a slightly fruity note.

• Shallots are another essential ingredient in Béarnaise sauce. They provide a delicate onion flavor and a subtle garlic note that complements the tanginess of the vinegar. Make sure to finely chop the shallots before adding them to the reduction. If you can’t get shallots use a couple of slices of fresh garlic.
• Dried Tarragon is the herb that gives Béarnaise sauce its distinct flavor. It has a licorice-like taste that is both sweet and bitter, and it pairs perfectly with the other ingredients in the sauce. To get a flavor impact use dried tarragon, as the dried variety has a stronger flavor. You can add finely chopped fresh tarragon to the finished sauce. This is purely optional.
• Peppercorns And Bay Leave these ingredients they add layers of flavor to the Béarnaise sauce. They are both great flavor enhancers and should be added to the reduction.

Emulsion Ingredients

• 2 Hens eggs yolks only
• 200g (7.05oz) Butter salted

• Egg Yolks are the binding agent that brings the restaurant quality Béarnaise sauce together. They add richness and creaminess and emulsify with the butter. Look for free-range eggs.
• Salted Butter is the final ingredient in Béarnaise sauce. It provides the rich buttery flavor that makes restaurant quality Béarnaise sauce so decadent. Look for salted butter as it has a better flavor and you’ll find you might not need to add any extra salt to the finished sauce.

Mastering the Art of Restaurant Quality Béarnaise Sauce A Step-by-Step Recipe

Making béarnaise sauce at home may seem daunting. With the right technique, it can be mastered. Follow this step-by-step recipe and you can make restaurant quality béarnaise sauce.

1. Prep The Reduction – In a small saucepan, combine the white wine vinegar, wine, diced shallot, dried tarragon, peppercorns, and bay leaf.

2. Bring it to a boil over medium heat, and let it simmer until the liquid is reduced to about 2 tablespoons. Remove from heat pass it through a fine sieve and let it cool for a few minutes.

3. Melt The Butter – In a small saucepan over low heat. Be careful not to let it brown or burn. Once melted, remove it from the heat and set it aside.

You can also melt the butter in the microwave. For easy pouring place the melted butter into a jug.

Sabayon The Secret to Perfect Restaurant Quality Béarnaise Sauce

Sabayon is the secret to restaurant quality Béarnaise sauce. I know what you’re thinking.

What Is A Sabayon?

A sabayon is commonly known as a dessert topping.

However, when it comes to making Bearnaise, sabayon takes on a slightly different form. In this case, egg yolks are combined with a reduction of white wine vinegar and tarragon.

This mixture is then heated over a Bain Marie and whisked until it becomes pale and thick. Resulting in a deliciously tangy and herbaceous base for Béarnaise sauce. Which is called a sabayon.

4. To Make The Sabayon – Start by placing the egg yolks into a bowl along with the cooled reduction. Use a Bain Marie (double boiler) to whisk the yolks and reduction vigorously.
   • This will prevent the yolks from overheating and turning into scrambled eggs. If the yolks start to get too hot, don’t hesitate to remove the bowl from the heat.
   • You’ll know the sabayon is done when it becomes pale and thick. Or when you can make a figure eight with the whisk in the sabayon and it holds its shape. This process should only take about 5 minutes.

• If you have a food thermometer handy the temperature of the finished sabayon should be 58-62°C (136.4-143.6°F).

Finishing Your Béarnaise Sauce

1. Incorporating The Melted Butter – Once the sabayon is done you can start to slowly add the melted butter.

2. Start by adding a couple of splashes of melted butter. Gradually increase the amount while continually whisking as the Béarnaise sauce starts to emulsify.

3. While adding the remaining melted butter keep whisking until the sauce becomes thick and buttery. If the sauce becomes too thick, you can thin it out by adding some of the flavorful white whey from the melted butter.

Check the seasoning and add salt if needed. Also, you can add chopped fresh tarragon or chervil for another herbaceous flavor hit. Adding fresh tarragon and chervil is optional.

Mastering the art of making Béarnaise sauce takes practice and patience. However, the results are well worth the effort.

With the right reduction, sabayon technique, using unclarified butter, and the right combination of ingredients. You can easily achieve a restaurant quality Béarnaise sauce.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

The Secret To Restaurant Quality Béarnaise Sauce At Home

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PREP TIME: | 5 minutes mins

COOK TIME: | 10 minutes mins

TOTAL TIME: | 15 minutes mins

SERVINGS: | 4 serves

AUTHOR: | Shannon The Helpful Chef

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DISH SUMMARY

Impress your family with our restaurant quality Béarnaise sauce recipe. We'll share our expert tips and techniques so you can make perfect Béarnaise at home.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

US CUSTOMARYMETRIC

• ▢ 2 Hens eggs yolks only
• ▢ 200 g Butter salted
• ▢ ¼ cup Vinegar white wine, champagne, or cider
• ▢ ¼ cup Wine chardonnay or sauvignon blanc
• ▢ 1 tbsp Tarragon dried
• ▢ 1 tbsp Shallots finely diced
• ▢ 8 Peppercorns black
• ▢ 1 Bay leaf dried

Instructions

SHOWHIDE

• Prep The Reduction – In a small saucepan, combine the white wine vinegar, wine, diced shallot, dried tarragon, peppercorns, and bay leaf.

  Bring it to a boil over medium heat, and let it simmer until the liquid is reduced to about 2 tablespoons. Remove from heat pass it through a fine sieve and let it cool for a few minutes.

  Melt The Butter – In a small saucepan over low heat. Be careful not to let it brown or burn. Once melted, remove it from the heat and set it aside.

  You can also melt the butter in the microwave. For easy pouring place the melted butter into a jug.
  
• To Make The Sabayon – Start by placing the egg yolks into a bowl along with the cooled reduction. Use a Bain Marie (double boiler) to whisk the yolks and reduction vigorously.

  This will prevent the yolks from overheating and turning into scrambled eggs. If the yolks start to get too hot, don’t hesitate to remove the bowl from the heat.

  You’ll know the sabayon is done when it becomes pale and thick. Or when you can make a figure eight with the whisk in the sabayon and it holds its shape. This process should only take about 5 minutes.
  
• Place a tea towel on the bench and place the bowl on top to keep it steady while you whisk in the butter.

  Incorporating The Melted Butter – Once the sabayon is done you can start to slowly add the melted butter.

  Start by adding a couple of splashes of melted butter and gradually increase the amount as the Béarnaise sauce starts to emulsify.

  While adding the remaining melted butter keep whisking until the sauce becomes thick and buttery. If the sauce becomes too thick, you can thin it out by adding some of the flavorful white whey from the melted butter.
  
• Check The Seasoning – Add salt if needed. Also, you can add chopped fresh tarragon or chervil for another herbaceous flavor hit. Adding fresh tarragon and chervil is optional.
  

Chef Tips

Sabayon

• When whisking the egg yolks over a Bain Marie, be careful not to overheat the mixture. This can cause the eggs to curdle and turn into scrambled eggs.
• When whisking, be sure to scrape the sides of the bowl with a spatula to ensure that there are no lumpy bits of overcooked egg yolk.
• If the bowl becomes too hot or you can see the egg yolks starting to scramble. Remove the bowl away from the heat and continue to whisk until it cools down.

The classic recipe calls for clarified butter. However, I prefer to use unclarified butter. Here’s why, unclarified butter, when melted, has white whey in the bottom.

Which adds great flavor to the sauce. Additionally, if your Béarnaise sauce gets too thick, you can thin it down by adding some of this flavorful whey.

Vegan Option

• Delicious vegan version of Bearnaise sauce by substituting the eggs with aquafaba and the butter with warmed extra virgin olive oil.
• The reduction used in the traditional recipe remains the same, giving the sauce its signature tangy and herbaceous flavor.

Nutrition

Serving>1 serve | Calories>410kcal | Carbohydrates>2g | Protein>2g | Fat>43g | Saturated Fat>27g | Polyunsaturated Fat>2g | Monounsaturated Fat>12g | Trans Fat>2g | Cholesterol>205mg | Sodium>328mg | Potassium>101mg | Fiber>0.3g | Sugar>0.4g | Vitamin A>1456IU | Vitamin C>1mg | Calcium>48mg | Iron>1mg

COURSE:

Sauces

CUISINE:

French

KEYWORD:

Béarnaise

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Butter

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Tarragon

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