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Home Egg Yolk recipes

Béarnaise Sauce – world’s finest steak sauce

By:Nagi
Published:10 Feb '21Updated:13 Jan '23
104 Comments
Recipe v Video v Dozer v

Béarnaise Sauce is considered by many to be one of the finest sauces to serve with steaks. A variation of Hollandaise sauce, one of the 5 “mother sauces” in classical French cookery, it’s notoriously difficult to make by hand. But this recipe uses a much easier method that yields exactly the same result – in 2 minutes flat!

It’s so fast, you could even make the Béarnaise while your cooked steak is resting!

Spoon scooping up Bearnaise Sauce from a bowl
Close up of knife cutting into steak with Bearnaise Sauce

Béarnaise Sauce

Béarnaise Sauce is a stunning French sauce usually served with steak at fine dining restaurants and high-end steakhouses.

Traditionally it’s made by hand. Yolks are combined with a herb-infused vinegar reduction over a double boiler, then melted butter is carefully and slowly drizzled in while whisking. Too fast and the sauce will split. Too hot and the eggs will scramble. Too cool and it won’t thicken properly. Tricky!

Bearnaise Sauce being made by hand
Bearnaise Sauce being made by hand
This is not me. I don’t make Béarnaise by hand!

Bicep stamina aside (we’re talking 10 minutes of vigorous whisking here), it can be quite challenging, even for the most capable cooks.

The good news? There’s an easy and foolproof way to make Béarnaise sauce using a stick blender. While traditionalists will turn their nose up at the thought of employing a 20th-century appliance, the reality is that the end result is exactly the same as hand-whisked – but in a fraction of the time, and with a fraction of the risk!

In fact, it takes less than 2 minutes. So you could even make Béarnaise sauce while your steak is resting after cooking!

Immersion blender stick Hollandaise Sauce - easy way to make Hollandaise Sauce
Close up of fork picking up a slice of steak with Bearnaise Sauce
Béarnaise Sauce is considered to be one of the finest steak sauces in the world.
Salmon on a plate smothered in Bearnaise Sauce
Pan seared salmon with Béarnaise Sauce – my favourite. It’s an absolute stunner!

What goes in Béarnaise Sauce

To make Béarnaise Sauce, you need: white wine vinegar, white wine, butter (which we clarify – more on this below), egg yolks, tarragon, chervil and eschalots/shallots (the small sweet onions sometimes called French eschalots.)

Ingredients in Bearnaise Sauce

Clarified Butter

The best way to make Béarnaise Sauce is to use clarified butter instead of just melted butter. And just what is clarified butter?

Spoon scooping up homemade ghee

Clarified butter is simply butter minus the dairy solids and water content which accounts for about 15% of ordinary butter. Clarified butter is actually the same thing as ghee which is the main fat used in Indian cooking, though different methods are used to make them.

Using clarified butter gives you a purer, more intense, and slightly nuttier butter flavour in your Béarnaise.

Options for getting your hands on clarified butter:

a) Buy it (clarified butter or Ghee) – Clarified butter is more widely available in Europe than Australia or US. But Ghee is quite common these days in Australia – Indian or oil aisle at large grocery stores (Coles, Woolies), Harris Farms, large Asian stores and Indian grocery stores;
b) Make it the proper way – 10 minutes simmering unsalted butter, then straining. It keeps in the pantry for months. Recipe here; or
c) Make it the quick n’ easy way – The method I use in this recipe, depicted below. Melt the butter and let the white milk solids settle at the bottom. The gold liquid remaining is clarified butter (about 90% of the total). Measure out ¾ cup and use. Easy!

Here in Australia, it’s much cheaper to make rather than buy ghee or clarified butter.

Quick clarified butter
Melted butter separates into milk solids (discard) and clarified butter which we use.

What’s the difference between Proper vs Quick method for clarified butter? The quick method is not as thorough at getting milk solids out so it’s not shelf-stable, meaning you cannot store it in your pantry at room temperature.

Other ingredients

  • White wine vinegar – Less sharp than standard white vinegar;

  • White wine – Any dry white wine is fine here. Just avoid really sweet ones, fruity or woody ones;

  • Tarragon and chervil – The two herb flavourings in Béarnaise Sauce that gives it a distinctly French and classy flavour;

  • Eschalot / shallot – Small onion-like root vegetables but with a sweeter, more delicate flavour than normal large onions. Can’t find them? Just sub with a small amount of finely sliced normal onions; and

  • Egg yolks – What emulsifies the butter and other liquids to create a thick, glossy sauce.

    Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.


How to make Béarnaise Sauce

Part 1: Infused vinegar

How to make Bearnaise Sauce
  1. Infuse vinegar: Simmer the vinegar, white wine, herbs and shallot in a (very!) small pan over medium low heat for 2 minutes. Remove from stove then let it stand for 5 minutes to infuse the vinegar with flavour;

  2. Strain, pressing out as much liquid as you can, then cool. You should have around 1 – 1½ tbsp of vinegar. If you have too much, reduce it a bit further on the stove; this won’t take long. If you have too little, just top it up with water.

Part 2: Quick clarified butter

Here’s how to make clarified butter, the quick way, for use immediately in this recipe:

How to make quick clarified butter for Bearnaise Sauce
  1. Melt butter: Place cubes of butter in a heatproof jug and microwave until melted (do it in 20 sec bursts or the butter can explode everywhere!) ;

  2. Separate milk solids: Leave the melted butter for 30 seconds or so, and you’ll notice that white sediment settles at the bottom of the jug. The top 90% or so left is a lovely clear gold ,which is clarified butter. The white stuff are the milk solids which we do not want to use because it (technically!) clouds our Béarnaise Sauce. We just want to use the liquid gold;

  3. Measure out ¾ cup of the Clarified Butter to use for Béarnaise Sauce. Discard the milky white solids.

Part 3: Making Béarnaise Sauce – in 2 minutes flat!

How to make Bearnaise Sauce
  1. Separate yolks, leave to de-chill – Do this first while the eggs are fridge-cold because they’re easier to separate. The whites of warm eggs are runnier and the yolks are softer, which makes them a bit harder to separate neatly.

    I find it easiest to pass the yolks back and forth between the cracked shells and let the whites slide out (see recipe video below for demo). Otherwise, just crack the egg into your fingers and let the whites slip through.

    Once you have the yolks in a bowl, leave them to de-chill for around 15 minutes so it incorporates better with the butter.

  2. Blitz yolks – Place egg yolks, infused vinegar and salt in a tall vessel that fits the stick blender then blitz to combine;

  3. Drizzle in butter – With the stick blender going, start drizzling the clarified butter in slowly. It should take around 1 minute to add it all. It’s important to add it slowly so the sauce properly emulsifies (binds and thickens) rather than splitting, which is what would happen if you dumped the butter in one go;

  4. Keep blitzing – Once all the butter is added, give it a good blitz for another 10 seconds, moving up and down, to make it smooth;

How to make Bearnaise Sauce
  1. Adjust thickness with water – You’ll find that the sauce is quite thick at this stage, like mayonnaise. So if you were to dollop it onto something, it would stay in a mound rather than spreading, which is not what we want for our sauce. So we need to thin it a bit using water.

    Start with 1 tablespoon of water, give it a quick blitz to incorporate, then slowly add a bit more at a time. Be careful here – you can always thin out a sauce, but you can’t undo a thin sauce!

  2. Desired thickness – Béarnaise Sauce should be fairly thick but thin enough so it still oozes slowly across the surface of steaks. It’s ideally thicker than Hollandaise Sauce but thinner than mayonnaise;

  3. Add fresh herbs – Stir in the fresh tarragon and chervil at the end;

  4. Done! And there you have it! Perfect Béarnaise, in 2 minutes flat. 🙌🏻

Spooning Bearnaise Sauce over steak

How to keep Béarnaise Sauce warm for serving

One thing that used to prevent me from making things like Hollandaise and Béarnaise Sauce at dinner parties was the inevitable stress of making these sauces just before serving. Though they can be made ahead, refrigerated and then reheated, it’s quite risky and easily prone to splitting. And Béarnaise more so than Hollandaise, I’ve found.

Restaurants never, ever make Béarnaise Sauce ahead, I keep getting told!

So anyway, there’s two easy solutions:

  1. Prep everything ahead and make while protein is resting – I did this last weekend with salmon and it really was a no-brainer. Just have the butter cut and in a jug ready to melt, the vinegar already infused, herbs chopped, jug and stick blender out and ready to use. Then it really was a 2 minutes job to blitz it all up while the salmon was resting; or

  2. Keep finished sauce warm in a thermos – Admittedly I haven’t done this for a gathering, but I did it when taking the photos. It was as good as new 1 hour later as if it were freshly made!

Bearnaise Sauce in Thermos
I use a thermos to keep Béarnaise sauce warm for ~ hour.
Bearnaise Sauce in Thermos
Crispy Skin Salmon served with Bearnaise Sauce

What to serve with Béarnaise Sauce

Béarnaise is a very traditional sauce for steak, one that you almost always see at higher-end steakhouses and classic French bistros. And it is exceptional with steak, for sure.

But try it with salmon. It’s Incredible – with a capital I!! The luxurious mouthfeel and the fresh tarragon flavour is a dead set perfect match with the rich oily flavour of salmon.

Close up of fork cutting into salmon with Bearnaise Sauce

I want to tell you that Salmon with Béarnaise Sauce is one of the best things I’ve eaten this year, but that’s not really a grand statement given it’s only early February! 😂

But really, it is that good. I’d choose salmon over steak any day! – Nagi x


Complete your plate

Recipes featured in this post:

  • Steak – Cooked the cheffy way, basted with garlic butter;

  • Crispy Skin Salmon – Else just pan sear skinless salmon, or any white fish will be great with Béarnaise too, for that matter. Salt, pepper, 3 minutes each side;

  • Creamy Mashed Potato and Creamy Cauliflower Mash (low carb option); and

  • Green Bean Salad – Minus the tomato and onion.

Close up of spoon drizzling browned garlic thyme butter sauce over steak
How to Cook Steak – like a chef!
Crispy Skin Salmon in a skillet, fresh off the stove
Crispy Skin Salmon
Close up of spoon scooping up Mashed Potato
Creamy Buttery Mashed Potato
Rustic brown bowl of Creamy Cauliflower Mash topped with a drizzle of butter
Creamy Mashed Cauliflower
Pouring lemon dressing over green bean salad
Green Bean Salad

Watch how to make it

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Spooning Bearnaise Sauce over steak

Béarnaise Sauce – Fast, easy, foolproof method

Author: Nagi
Prep: 10 minutes mins
Cook: 2 minutes mins
Mains, Sauces
French
4.97 from 27 votes
Servings4 people
Tap or hover to scale
Print
Recipe video above. The nice thing about this Béarnaise Sauce? It's so fast, you can make it while the steak is resting.
No one will know you didn't whisk it by hand. And you know it will work every single time – because it's foolproof. Not even the most seasoned chefs can say that about hand-whisking!
Serve over steak or pan seared salmon for a fine dining restaurant experience at home.
Makes enough to (very) generously sauce 3 large steaks, or 4 sensible portions.

Ingredients

Infused Vinegar :

  • 1 1/2 tbsp white wine , dry, not too fruity, sweet or woody (Note 1)
  • 1 1/2 tbsp white wine vinegar (Note 2)
  • 1/4 tsp black pepper , coarsely crushed
  • 1 eschallot (small), peeled and finely sliced (Note 3)
  • 2 sprigs tarragon (Note 6)

Béarnaise Sauce:

  • 3 egg yolks , at room temperature (Note 4)
  • 1/4 tsp salt , kosher/cooking salt
  • 225g / 16 tbsp unsalted butter , cut into 1cm / 1" cubes – 2 US sticks (Note 5)
  • 1/2 tbsp tarragon leaves , finely chopped (Note 6)
  • 1/2 tbsp chervil , finely chopped (Note 6)

Instructions

Infused Vinegar:

  • Place Infused Vinegar ingredients in a small saucepan over medium low heat.
  • Simmer for 2 minutes, then remove from stove and let it stand for 5 minutes to infuse.
  • Strain, pressing to extract as much liquid as possible. You should have around 1 tbsp of liquid. Cool 5 minutes before use.

Quick Clarified Butter:

  • Place butter in a jug and microwave until melted (1 – 1½ minutes on high, but watch it carefully so it doesn't explode!).
  • Stand for 30 seconds until the milky whites settle at the bottom (this is the milk solids) and clarified butter (golden part) sits above it.
  • Pour off 175g / 3/4 cup of the clarified butter, discard the milky whites remaining. Use in this recipe while hot.
  • Alternative: Just melt 175g / 3/4 cup ghee, which is the same thing as clarified butter.

Béarnaise Sauce:

  • Place egg yolks, infused vinegar and salt in a tall, narrow container that the blender stick fits in all the way to the base. Blitz briefly to combine.
  • With the stick blender going on high, slowly drizzle the butter in over about a minute.
  • After all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
  • Thickness: Add 1 tablespoon water, then blitz to incorporate. Add more water as needed, 1 teaspoon at a time, until the Bearnaise Sauce is a thick sauce but loose enough to ooze across a steak, coating it thickly.
  • Fresh herbs: Stir in tarragon and chervil.
  • Using: Use immediately, or keep warm until required. I use a thermos – a good one will keep it warm for at least 1 hour. Use warm or at room temperature. See note for storing and reheating.

Recipe Notes:

1. Wine – Use a dry white wine that’s not too sweet, fruity or woody.
2. Vinegar – Champagne vinegar also works great. Cider vinegar works fine too.
3. Eschalot/shallot – The small onion-like vegetables, also called French eschalots. Sub with 1 tbsp very finely sliced normal onion.
4. Egg yolks – Easiest to separate when fridge cold, but then leave them for 15 minutes to take the chill out of them. Do not use while fridge cold, it may not incorporate properly with the butter.
Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
5. Butter – We need 175g / ¾ cup clarified butter for this recipe. With the quick clarified butter method used in this recipe, you will lose around 30 – 50g of butter, which is why we start with more.
Ghee – instead of making clarified butter, just use 175g / ¾ cup ghee instead. Melt until hot and use per recipe.
6. Tarragon is the signature herb of Béarnaise, so you really can’t substitute this! Chervil can be substituted with parsley.
7. Make ahead – Can be done but it’s difficult to reheat after refrigeration (it goes hard like butter). Bizarrely it’s more prone to splitting than Hollandaise which I’ve revived many times. It’s best to make fresh, as follows:
  • Prep everything ahead then make it fresh while your cooked protein is resting (it really does take 2 – 3 minutes flat); or
  • Make up to an hour or so ahead and keep warm in thermos.
8. Source: Based on my Hollandaise recipe. Immersion blender method in Hollandaise adapted from Serious Eats but quantities are my own (their recipe is way too thin).
9. Nutrition per serving, Béarnaise Sauce only. It’s worth every calorie!

Nutrition Information:

Calories: 363cal (18%)Carbohydrates: 3g (1%)Protein: 3g (6%)Fat: 38g (58%)Saturated Fat: 23g (144%)Trans Fat: 1gCholesterol: 238mg (79%)Sodium: 159mg (7%)Potassium: 110mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1331IU (27%)Vitamin C: 1mg (1%)Calcium: 50mg (5%)Iron: 1mg (6%)
Keywords: bearnaise sauce, steak sauce
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Dozer not allowed onto Mona Vale beach

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Dozer not allowed onto Mona Vale beach
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104 Comments

  1. Patrick says

    November 23, 2023 at 3:21 pm

    5 stars
    This turned out perfectly. Unfortunately I decided to be an idiot and nuke it just a bit since it was only at room temp and I wanted it a bit warmer. It separated. Badly. Lesson learned. Stick to the recipe.

    Reply
  2. Allison Farcus says

    August 9, 2023 at 7:14 am

    5 stars
    Absolutely perfect! Thank you.

    Reply
  3. Patricia Yohn says

    April 10, 2023 at 2:26 pm

    5 stars
    Made this awesome sauce today for Easter, as I had a center cut beef tenderloin in my freezer and wasn’t going to waste that. It is just my Husband and myself, so I do have leftovers.

    This was a very easy recipe to follow and I have never made Béarnaise myself and my Husband has never eaten it before, He did need to help me drizzling the clarified butter while I manned the stick blender while holding onto the container, it came together beautifully and my Husband loved it as did I. There was also enough to use for the roasted cauliflower, which my Husband greatly appreciated since he doesn’t like most vegetables. His Mother really wasn’t much of a cook and since we have been married, I have introduced him to foods he never knew existed. He gave your Béarnaise sauce two thumbs up. I only needed to add about a tablespoon of water at the end for the perfect consistentancy.

    While I may not make this often, your recipe and instructions were spot on. I feel sure that it would also be absolutely delicious on Eggs Benedict and that would definitely be the quintessential stick to your ribs breakfast.

    I still have some left in the refrigerator and may try using it as a sandwich spread tomorrow for a cold filet mignon BLT sandwich on toast. I could not find fresh tarragon or chervil in my area so I had purchased a fresh jar of dried tarragon and I purchased fresh curly parsley. Just fantastic taste and creamy texture.

    Thank you for your great recipe and instructions.

    Reply
  4. rosanne says

    March 17, 2023 at 12:28 am

    4 stars
    i’ve always made my sauce by hand, so i thought i would try this shortcut. i couldn’t figure out why it was favorless, then realized there was no lemon juice. a few squeezes brightened it up and produced the correct flavor

    Reply
  5. Elisabeth Selby says

    February 18, 2023 at 2:00 am

    5 stars
    It’s my first time making bearnaise and it was so easy and absolutely fabulous

    Reply
  6. Laura says

    January 2, 2023 at 10:27 am

    5 stars
    Great recipe, and so convenient for preparing during the course of a dinner. Thanks for all the information about clarifying the butter, too – worked like a charm.

    Reply
  7. Den M. says

    December 13, 2022 at 8:22 am

    Nagi, I did a test run, followed your steps, it was perfect. My question is for Christmas I will need more sauce. Can this recipe and technique be doubled or more? I was so pleased with my test results but now am concerned re the need to accommodate more company.

    Reply
  8. Mike Goodin says

    December 12, 2022 at 7:18 am

    5 stars
    I had a craving for steak frites with Bearnaise sauce like I had this Summer in France.

    This recipe NAILED it and was surprisingly easy and quick. Absolutely delicious. Had enough leftover to put on some some scrambled eggs and sweet potato hash browns this morning- darn good and I will make again and again!

    Reply
  9. Stephanie says

    September 19, 2022 at 7:41 am

    5 stars
    My new ‘22 stick blender made the sauce in < 30 seconds. Thinned the sauce using my whisk attachment. May use it from the beginning next time. Phenomenal results. C’est si bon!!

    Reply
  10. Linda S Camp says

    September 7, 2022 at 12:48 am

    But you don’t cook it ever. the eggs remain raw ?

    Reply
    • Steph says

      September 19, 2022 at 7:47 am

      5 stars
      The heat from the butter is generally sufficient to “cook” the eggs. Lots of blender recipes published using this method, but none are as scrumptious and easy as this.

      Reply
  11. Irene Magurany says

    September 6, 2022 at 5:11 am

    5 stars
    Wow….amazing…. Going to look up your cauliflower mash recipe now…

    Reply
  12. Liz says

    August 14, 2022 at 5:29 am

    5 stars
    I have always done this sauce the “traditional”, way for years, but as all of your recipes that I have tried have worked brilliantly I gave it a go. Bloody delicious and so easy. Held very well in a thermal drink cup.

    Reply
  13. Ann Baker says

    July 3, 2022 at 11:34 pm

    5 stars
    Absolute perfection. I struggled with this sauce in culinary school, but your method seems foolproof. Great tips! Perfect with our grilled steaks. Also motivated me to plant some chervil. Parsley is a good sub, but the chervil would make it even more special!

    Reply
  14. Giuseppe says

    June 30, 2022 at 7:40 pm

    5 stars
    Eccezionale la descrizione del procedimento che mi ha permesso, come neofita, di preparare questa salsa, ottenendo molti apprezzamenti dai commensali . Grazie.

    Reply
  15. Colleen Barrett says

    June 5, 2022 at 4:57 pm

    I look forward to making this recipe

    Reply
  16. Patricia Granados says

    June 2, 2022 at 6:31 am

    5 stars
    I already submitted a comment

    Reply
  17. Georgina says

    May 31, 2022 at 3:54 pm

    5 stars
    I found your website last week, and your easy bearnaise sauce caught my attention. I made it yesterday with mahi mahi IT WAS PERFECTION. I followed the recipe exactly as written, the only change I made was the chervil, my grocery store didn’t have it so I doubled the tarragon. I will make your recipe anytime I make fish. We don’t eat beef. My husband was so happy and couldn’t stop raving about it. Thanks so much!

    I also made your roasted broccoli recipe. Delicious 😋

    Reply
  18. Peter says

    April 12, 2022 at 1:03 pm

    My greatest irk is Russian Tarragon (zero flavour, tastes like grass) being passed-off as French Tarragon (fragrant AF but limited season in AUS). A much better substitute is Mexican Tarragon, but it just isnt available.

    Reply
  19. Julianne says

    February 20, 2022 at 4:00 pm

    Can I use an electric hand mixer if I don’t have an immersion blender?

    Reply
    • Nagi says

      February 20, 2022 at 8:07 pm

      Yes you can Julianne – the immersion blender is just a bit faster! N X

      Reply
  20. Dominique says

    January 31, 2022 at 3:23 am

    5 stars
    I make béarnaise every now and then and came across this stick-blender version: much easier, (+ some lemon juice). My spouse approved…and whispered “does Nagi have something about sweat tart crust?”. She does…and it works beautifully well too.
    What is the recipe of the recipes?
    Best
    Dom

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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