There’s only one thing better than a perfect steak! And that’s a steak topped with a delectable bearnaise sauce! The two are the perfect match-made-in-heaven food combination! With a French bearnaise sauce, an ordinary steak transforms into an elegant, flavorful dish to “wow” your guests!
We just returned from a trip to the Midwest and bought some “Iowa Beef” that’s corn fed for a richer flavor. So I immediately knew that I needed to whip up some bearnaise sauce to drizzle or dip the steaks in. For anything French, I turn to none other than Julia Child for her brilliant recipes!
You can prepare this sauce in less than a half hour! Plus you can make it ahead of time! Double-bonus!
Béarnaise sauce is a sauce made of butter, egg yolks, lemon, champagne vinegar, onions, and tarragon and white wine vinegar and flavored with herbs. It is not the same as Hollandaise sauce, although they are both from French cuisine.
Always start by setting out your ingredients: butter, egg yolks, vinegar, green onions/shallots, tarragon, lemon, salt and pepper.
After mincing the green onions/shallots in butter, saute’ them in a small saucepan. Then add the vinegar and cook until it is evaporated. Set aside.
In a small saucepan, melt the butter. Cook until foamy. Set aside and allow to cool.
In a small bowl, slowly pour the cooled, liquid butter into the egg yolks, stirring constantly.
With an immersion blender, whip the egg-butter mixture for about 3 minutes until thickened and bubbly.
Add BOTH the green onion/vinegar mixture AND the minced tarragon. Whip again with the immersion blender until thickened.
Pour into a small container with a lid. Place in the refrigerator up to an hour before serving.
- 2 sticks unsalted butter
- 3 tablespoons minced green onions or shallots
- Kosher salt and freshly ground black pepper
- 1/4 cup champagne vinegar or white wine vinegar
- 1/4 cup dry white wine
- 3 large egg yolks
- 1 tablespoon fresh lemon juice (add more later to taste if preferred)
- 2 tablespoon finely chopped fresh tarragon
- couple of pinches of freshly cracked black pepper
- pinch of salt
- Pour sauce into a medium bowl.
Can be made 1 hour ahead.