An easy recipe for classic béarnaise sauce made with butter and egg yolks.
Homemade béarnaise sauce simply tastes wonderful, – rich, sharp and beautifully creamy.
And it is actually surprisingly easy to make béarnaise from scratch, – at heart it is all about getting the temperatures right.
You can always adjust the seasoning of your béarnaise before serving, – add more acidity if you like, either as extra béarnaise essence or a little freshly squeezed lemon juice.
You can also season with freshly ground pepper, and of course add as much tarragon as you prefer.
Easy béarnaise sauce recipe
Making your own béarnaise sauce is really easy.
Seasoning is very much a matter of taste, – some like more acidity than others, and the same goes for the amount of tarragon.
But the temperatures must be respected, or your béarnaise will split.
When whisking a béarnaise, always do it over the very lowest heat, and let the butter cool so it is no warmer than about 35°C.
If your béarnaise goes above 60°C, it will split.
Advice for a split béarnaise sauce
“My béarnaise has split – can it be saved?”
Yes, in most cases you can actually rescue a split béarnaise.
If it has only split slightly, try whisking an ice cube into the sauce, – the cold from the ice cube can sometimes bring the sauce back together.
If disaster strikes and you are left with a more thoroughly split béarnaise, try adding 1-2 extra egg yolks and whisking the sauce vigorously.
In most cases 1-2 egg yolks will save the sauce, and it will come back together.
Homemade béarnaise sauce
Ingredients
- 200 g butter, ideally clarified
- 4 egg yolks
- 2-3 tbsp béarnaise essence – click here for the recipe or use shop-bought
- 2 tbsp fresh tarragon – or 1 tbsp dried
- Salt
- Lemon juice, optional
Method
- Melt the butter in a saucepan over a low heat, then turn off the heat.Leave the butter in the pan for a moment, until the milky whey settles at the bottom, then pour the clear butter off into a small jug or similar. The butter should be no warmer than about 35°C when it is whisked into the sauce.
- In a saucepan, whisk together the egg yolks and béarnaise essence.
- Turn the hob on to the very lowest heat and whisk constantly, until the egg yolks turn almost foamy and thicken to the consistency of a pastry cream.On my hob that is setting 3 out of 9.
- Once the egg yolks have thickened, add the slightly cooled butter in a very thin stream, whisking CONSTANTLY.At the same time, turn the heat down to 1-2 so the sauce does not get too hot.Keep whisking until all the butter has been used, adding a little at a time rather than too much at once. You can also add it a spoonful at a time if you find that easier to control. If the sauce goes above 65°C, it will split.
- Remove the pan from the heat, stir the tarragon into the sauce and season with salt.If you would like more acidity in the sauce, add a little more béarnaise essence or season with a little lemon juice.You can also add more tarragon – it is entirely up to your taste.
Nutrition
Premium
Lææækker sauce❤️ Jeg brugte alt smørret lidt ekstra essens og estragon – perfekt
Tusind tak Birthe, så dejligt at høre 🙂
Warm wishes, Dianna
Virkelig god opskrift Plejer at lave saucen sous vide, men det er bestemt ikke sidste gang, jeg følger denne nemme opskrift – tak
Hej Birthe
Hvor gør det mig glad at høre – tak for din skønne besked 🙂
Warm wishes, Dianna
fandme god bernaise her fra
kh philip gabelgaard
Hej Philip
Ej hvor fedt at høre 🙂
Tak fordi du skriver det – må du få den dejligste dag:)
Dbh Dianna
Hej, er de 200 g smør, klaret smør eller er det inden smørret klares?
Vh Mette
Hej Mette
Jeg bruger blot en pakke på 200 gram, og klarer det faktisk ikke altid 🙂
Warm wishes, Dianna
Virkelig god opskrift og super nemt⭐️
Tusind tak for de søde ord 🙂
Warm wishes, Dianna
Perfekt Bernaisesaus
Hej Alexander
Fantastisk at høre – tusind tak:)
Dbh Dianna