Homemade béarnaise sauce

Recipe for homemade béarnaise sauce with butter and egg yolks.

Course Side dish

Cuisine French

Nøgleord Bearnaise sauce, Brown gravy

Total Time 15

Servings people

Calories 419kcal

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.