Easy Bearnaise Sauce Recipe

This isn’t your grandma’s complicated, fussy Bearnaise. This is the cheater’s version that tastes like you spent hours slaving away, but really, you just threw a bunch of good stuff together. It’s creamy, tangy, herby… basically liquid gold for anything savory. I’m talking steak, eggs benny (duh!), roasted veggies… even fries! You’re gonna wanna slather this on EVERYTHING. Trust me.

My husband, bless his heart, is a total sauce fiend. Seriously, he thinks ketchup is a food group. But THIS Bearnaise? This converted him. Last weekend, I made a batch for Sunday brunch, and he literally licked the bowl clean. And then asked if we could have it again for dinner! The kids are more reserved, but they poured it over their broccoli, so you know it’s good. I swear, this sauce is the only reason we ever finish our vegetables! It’s a staple in this house, and now it’s gonna be in yours.

Why You’ll Love This Easy Bearnaise Sauce Recipe

• It tastes like fancy restaurant food, but you can whip it up in, like, 10 minutes. No joke.
• It’s way easier than traditional Bearnaise, which, let’s be real, involves a double boiler and a whole lot of stress. Who needs that?
• You can put it on absolutely everything. Seriously, I’ve even drizzled it on popcorn. Don’t judge me until you’ve tried it!
• It makes you look like a culinary genius even if you can barely boil water. That’s my kind of recipe!

How to Make It

Alright, so first things first, let’s grab our butter. I like to use salted, but unsalted works too, just add a pinch of salt later. Melt it in a saucepan over medium heat until it’s all bubbly and gorgeous. Now, in a separate bowl – this is important or else it’ll curdle – whisk together your egg yolks, lemon juice, and white wine vinegar. Don’t skip the vinegar, it gives that zing!

Now comes the tricky part, but don’t freak out. Slowly, like reeeeally slowly, drizzle the melted butter into the egg yolk mixture while whisking like your life depends on it. Seriously, keep whisking! If you add the butter too fast, you’ll end up with scrambled eggs, and nobody wants that.

Once all the butter is incorporated and your sauce is thick and creamy, stir in your chopped fresh tarragon and chives. If you don’t have fresh herbs, dried will work in a pinch, but fresh is SO much better. Taste and season with salt and pepper. And that’s it! I usually add a little extra pepper because I like a kick. If it’s too thick, add a teaspoon of water until it reaches your desired consistency. Serve immediately, because nobody wants cold Bearnaise!

Ingredient Notes

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• Butter: Use good quality butter! It really makes a difference in the flavor. I always reach for salted, but you do you.
• Egg Yolks: The heart of the sauce. Separate those eggs carefully! Nobody wants shell bits in their Bearnaise. Also, use fresh eggs – old eggs just don’t whisk as well.
• Lemon Juice: Don’t even think about skipping it. Adds that crucial zing. Fresh is always best but bottled will do in a pinch. I’ve used it before, and nobody died.
• White Wine Vinegar: Adds a little extra tang, don’t skip!
• Fresh Tarragon: This is what makes Bearnaise, Bearnaise. Don’t substitute it unless you absolutely have to! If you must, dried tarragon is okay, but use half the amount.
• Fresh Chives: Adds a mild oniony flavor and a pop of color. If you don’t have chives, you can use a little bit of finely chopped green onion.
• Salt and Pepper: To taste, obviously. Don’t be shy with the pepper!

Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Melt butter in a saucepan over medium heat.
2. Whisk egg yolks, lemon juice, and white wine vinegar in a separate bowl.
3. Slowly drizzle melted butter into the egg yolk mixture, whisking constantly.
4. Stir in chopped tarragon and chives.
5. Season with salt and pepper to taste.
6. Serve immediately.

What to Serve It With

Okay, so the obvious answer is steak. A perfectly cooked steak with a generous dollop of Bearnaise sauce? Heaven. But don’t stop there! Try it with:

• Eggs Benedict (duh!)
• Roasted asparagus or broccoli
• Grilled chicken or fish
• French fries or sweet potato fries
• Even a simple baked potato!

Seriously, anything savory is fair game. Get creative!

Tips & Mistakes

• Slow and steady wins the race. Don’t rush adding the butter, or you’ll end up with scrambled eggs.
• Keep whisking! Whisk like you mean it. This is key to getting a smooth, creamy sauce.
• Don’t overheat the sauce. If it gets too hot, it will curdle. If this happens, remove it from the heat immediately and whisk vigorously. Sometimes you can save it!
• Taste and adjust the seasoning. Everyone’s taste buds are different, so add more salt, pepper, or lemon juice to your liking.
• Use fresh herbs. They make a huge difference in the flavor. If you can’t find fresh tarragon, dried will work, but use half the amount.

Storage Tips

Okay, so Bearnaise sauce is best served fresh, but if you have leftovers (highly unlikely, but hey, it happens), you can store it in an airtight container in the fridge for up to 24 hours. Just be warned, it won’t be quite as good as fresh. It tends to separate and get a little… gloopy. You can try reheating it gently over low heat, whisking constantly, but honestly, I usually just eat it cold. Don’t judge me! It’s still delicious on a cold piece of steak or, dare I say it, straight from the fridge with a spoon. Hey, no shame in my game! I wouldn’t eat it for breakfast (maybe!), but who am I kidding?

Variations and Substitutions

• Garlic Bearnaise: Add a minced clove of garlic to the butter while it’s melting.
• Spicy Bearnaise: Add a pinch of cayenne pepper to the sauce.
• Dijon Bearnaise: Stir in a teaspoon of Dijon mustard to the egg yolk mixture.
• If you don’t have white wine vinegar: You can use apple cider vinegar or even a little bit more lemon juice.
• If you don’t have fresh tarragon: Dried tarragon will work, but use half the amount. You can also try using other herbs like parsley or chervil.
• Ran out of butter once: I used half butter, half olive oil. It’s not ideal, but it worked in a pinch! Don’t recommend it, though.

Frequently Asked Questions

Easy Bearnaise Sauce Recipe