Bearnaise Sauce
A bearnaise sauce recipe is an essential technique for every home chef. This French sauce has a rich creamy flavor that can be used on nearly any dish.
Nutrition Facts
Ingredients
Instructions
You need to finely chop the onion so that it doesn’t overpower the sauce. You will also need to cook the chopped onion for 1 minute in the microwave to soften it.
Place the 5 egg yolks in a saucepan and add the lemon juice and stir until the mixture is blended.
Add the first stick of butter sliced into pats and cook over very low heat stirring constantly until melted in.
Then add the next stick in the same fashion continuing to stir constantly. This process takes a while because we want the egg butter mixture to cook together. If the heat is too high or you don’t stir enough, the eggs will begin to cook on their own and the sauce will “break”. You’ll know if/when this happens because you’ll see lumps or curdles forming in your sauce.
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Continue Reading at Cincyshopper →Chef's Notes
NotesThis makes quite a bit of Bernaise sauce (enough for 7), so feel free to cut the recipe in half. Unfortunately, Bernaise does not hold up well to refrigeration, so I am forced to make it from scratch whenever we are in the mood. It really is something you need to try at least once, so you can understand why us fanatics love the stuff.
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Reviews from the Original Source
If I’m having steak, I’m having bearnaise, and I’m using your recipe!
My sauce broke right at the end. I tried both your methods but they didn’t work for me. I just decided to throw the wine in there off the heat. I whisked it and it came back together in a creamy sauce. I wouldn’t want to chance that every time 😂
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