Matthew's Bearnaise Sauce Recipe - Allrecipes.com
Matthew's Bearnaise Sauce Recipe
  • READY IN 15 mins

Matthew's Bearnaise Sauce

Recipe by  

"Bearnaise is a perfect sauce for red meat, fish, or chicken. It is great even on veggies."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. Combine the vinegar, wine, shallots, tarragon, salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
  2. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
  3. Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

The easiest Bearnaise Sauce yet! For my family's taste, I did add a little fresh lemon juice, a touch more tarragon and salt, and a good dash of cayenne pepper. I poured the sauce over grilled beef filet mignon which was topped with an artichoke heart. I loved the ease of this recipe; super creamy too! This will replace the recipe that I grew up with and use with beef fondue. Thanks!

 
Most Helpful Critical Review
Feb 07, 2011

I followed the recipe exactly but it just wasn't very exciting.

 
Jun 10, 2009

Terrific! Followed as written. Made to use with steak. Was also delicious w/brocolli. Love this sauce and will be making some batches, to keep in frig, then adding egg yolks & butter (to 2T of pre-made refrigerated ingredients) when we're in the mood for this sauce with steamed veggies, chicken...who knows what else ;^) Update: Made a dozen batches to store in fridge: Still tastes great. Very handy. No prepping(!) and takes about 5 minutes to cook.

 
Dec 28, 2009

Very easy and quick. (Have your hot melted butter ready before you start whisking the eggs.) Yum - can't wait to make this again to serve with crab legs for new years!

 
May 13, 2009

A super easy recipe with an incredibly beautiful result! Follow the recipe exactly and you'll have no problem recognizing the various cooking points of this sauce. I added a bit of fresh lemon juice to complement Steak Oscar - my clients' loved every drop of this luscious sauce!

 
Jul 12, 2007

We loved this sauce! My brother made this for a family get together to serve over steak, and it was DELICIOUS! The only change that was made was omitting the taragon (we didnt have any on hand). Thank you for submitting this recipe.

 
Oct 19, 2009

Great sauce! A little bit too tart, so I added 1/4 tsp of sugar to get rid of some of the tartness, and this made it outstanding! I also learned the hard way that you CANNOT stop whisking, no matter what. Not even for a second, or else the sauce will separate.

 
Jul 15, 2011

This sauce was not that easy to make. You should use a mixer to blend the melted butter and add2 tbl spoons of whipping cream to make it creamy.

 

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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 215 mg
  • 72%
  • Fat
  • 26.3 g
  • 41%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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