📍 Where this dish comes from: Paris · The Seine
Discover the history of this region →
Discover the history of this region →
The king of French sauces — an emulsion of clarified butter and egg yolks flavored with a tarragon and shallot reduction, thick, unctuous, and fragrant with fresh tarragon. The perfect companion for steak, fish, and asparagus, Béarnaise is a keto essential and one of the great French culinary achievements.
What You’ll Need
Servings: 6 servings
Calories: 380kcal
Ingredients
- 3 egg yolks
- 250 g clarified butter (ghee) warm
- 4 tbsp white wine vinegar reduction
- 4 tbsp dry white wine reduction
- 3 shallots finely diced reduction
- 10 black peppercorns reduction
- large bunch tarragon reduction
- 2 tbsp fresh tarragon finely chopped (to finish)
- Salt and cayenne
Instructions
- Make reduction: simmer vinegar, wine, shallots, peppercorns, and tarragon stalks until reduced to 2 tbsp. Strain.
- Place yolks and cold reduction in a heatproof bowl. Whisk over barely simmering water until thick and ribbon-like.
- Remove from heat. Very slowly drizzle in warm clarified butter, whisking constantly.
- If sauce becomes too thick, add a few drops of warm water.
- Season with salt and cayenne. Fold in fresh tarragon leaves.
- Keep warm in the bowl over warm (not hot) water, covered.
- Serve immediately with steak, fish, or asparagus.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 4g | Fat: 40g
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Health Benefits
- Clarified butter provides butyric acid and vitamin K2 in concentrated form.
- Egg yolks in Béarnaise provide choline, lecithin, and fat-soluble vitamins in a single sauce.
- Tarragon has traditionally been used as a digestive aid and appetite stimulant.