READY IN 25 mins

Ben's Bearnaise Sauce

Read Reviews (5)

"This is the most flavorful bearnaise sauce you will find. Using fresh tarragon is key." — C R Henning

Directions

Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley 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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

Sep 18, 2011

I love it this way. A long time ago, I put a version like this into my super blender, it heats as you go...delicious. I love your way too. Good stuff.

—Amber

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Dec 10, 2011

Wow! So good and I don't have to use my blender. Had to use onion - no shallot - but all else the same. Love it!

—caquilter

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5 Ratings

Jun 25, 2012

This was really good. I made it to go on some tenderloin steaks and everyone absolutely loved the sauce. I used the left over to jerry rig up some Eggs Benedict the next morning and really enjoyed it again.

—Bill

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Mar 04, 2013

This is my first rating, and I must say I've made quite a few of the recipes without taking the time to rate. This recipe deserves it! I made filet mignon oscar style. The sauce was the perfect companion for the combination of lump crab and asparagus with filet. Creamy and flavorful without over-powering the rest of the ingredients. Loved it!

—ericka4444

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Feb 20, 2013

It was very tasty, but seems like all egg yolk-based sauces, requires strict attention to the heating point of the yolk and whisking to avoid the separating. Even with, the separation is difficult to avoid. I wonder if adding the vinegar reduction after whisking the egg yolk and butter together, rather than before, would help prevent separation. It works better that way with my hollandaise sauce.

—Jeff A.

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Nutrition

Calories
334 kcal
17%

Carbohydrates
3.1 g
1%

Cholesterol
218 mg
73%

Fat
33.8 g
52%

Fiber
0.6 g
2%

Protein
2.7 g
5%

Sodium
230 mg
9%

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

Nutritional Information

Ben's Bearnaise Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 334
Calories from Fat: 304

% Daily Value *
Total Fat 33.8g 52 %
** Saturated Fat 20.5g 103 %
** Cholesterol 218mg 73 %
Sodium 230mg 9 %
Potassium 105mg 3 %
Total Carbohydrates 3.1g 1 %
** Dietary Fiber 0.6g 2 %
Protein 2.7g 5 %
** Sugars 0.5g
** Vitamin A 39 %
Vitamin C 22 %
Calcium 5 %
** Iron 10 %
** Thiamin 3 %
** Niacin 5 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.