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, white wine, green onions, and tarragon. It’s not the same as Hollandaise sauce, although they are both from French cuisine.
Always start by setting out the 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 wine … cook until evaporated. Set aside.
In a small saucepan, melt the butter. Cook until foamy. Set aside.
In a small bowl, slowly pour the butter into the egg yolks, stirring constantly.
With an immersion blender, whip the egg-butter mixture for about 3 minutes until thickened and foamy
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.
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(above) Julia Child’s Classic Cookbooks “Mastering the Art of French Cooking” are must-haves for any cook or chef!
I literally taught my children their first cooking lesson
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This bearnaise sauce from Julia Child is the perfect way to enhance a delicious steak to a new height of flavor perfection! From ordinary to elegant with just a dollop on top. Perfect on fish and vegetables too! It can be made in advance to help free up your time in the kitchen. Creamy and yummy, if you’re a bearnaise fan, you will love this sauce!
Ingredients
- 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
Instructions
- Melt 1 tablespoon butter in a small saucepan over medium heat.
- Add green onions / shallots: stir to coat with butter.
- Stir in vinegar and white wine, reduce heat to medium-low, and cook until vinegar and wine are evaporated, about 3 minutes.
- Reduce heat to low and continue cooking green onions / shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
- Transfer green onions / shallot vinegar and wine reduction to a small bowl and let cool completely.
- Melt remaining butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a small bowl.
- Combine egg yolks and lemon juice in a small mixing bowl.
- With an immersion blender, purée yolks and lemon juice until smooth.
- With blender running, slowly pour in warm butter in a thin, steady stream.
- Continue blending until a smooth, creamy sauce forms, about 3 minutes.
- Add in the tarragon and the green onion – vinegar and wine reduction. Give everthing a whirl for another minute or two.
- Pour sauce into a medium bowl.
- Season to taste with salt, pepper.
Notes
Can be made 1 hour ahead.
Hi Roz! This sauce looks amazing! and your photos are just beautiful! Congrats on your monthly or weekly cooking column in the magazine – that’s so exciting! Can’t wait to see more delicious recipes!
★★★★★
Thank you Anna and Liz. It’s a favorite of mine and you just can’t go wrong with Julia’s magnificent recipes! And also thank you for your kind words about my magazine column….it’s fun!
Ciao and xoxo,
Roz
The sauce sounds and looks really amazing! And I am seriously drooloving over that juicy, perfectly prepared steak!
As the saying goes, Angie, ‘great minds think alike’. Would love to enjoy this together with you!
Ciao,
Roz
Oh geez. Now you have me craving filet mignon and bernaise sauce. I’ve never made it but you make it look so easy. Tarragon is an herb I seldom think to use but it has such a good flavor.your photos are mouth watering, as always.
I don’t recall ever trying Bearnaise Sauce, but I am definitely inspired by your mouth watering photos. The process is similar to Hollandaise (which I love) but I’m sure the addition of herbs and wine make it special. As always, your photos give me a major craving!! Thanks Roz!
Hi Jan,
I just popped by your blog and tried to leave a comment on your blueberry coffee cake with lemon glaze (WOW!) and it didn’t publish, so maybe you’ll get this via email (not sure) . . .
“Hi Jan! I’m so glad that you stopped by my blog and now that I have found YOU, I have subscribed to your delicious recipes! I agree, lemon goes so well with blueberries and oh my goodness, I love the addition of sour cream for extra moistness. My family would devour this in a second! Glad to read that you enjoyed the Keys; it’s been almost forever since we’ve been there and we’d love to return someday! You have a WONDERFUL blog Jan! I hope to read many more recipes to inspire me!
Roz”
If you give this Bearnaise sauce a try, let me know what you think!
Ciao,
Roz
Hi Roz, I found that your comments had gone to the spam folder. That rarely happens but has since been fixed so Thank you! I will definitely let you know when I make the Bearnaise sauce, it looks and sounds divine! Thanks for the kind words, you made my day!
Hi Jan,
Comments have been going to spam folders more frequently and I don’t know why. Glad that you found it!!! Hope your day is great!
Ciao,
Roz
I can’t begin to tell you how much I adore Bearnaise sauce! Our tarragon bush grows so thick and high that my husband is constantly giving it a haircut. It’s a bit decadent, but I’m going to make some, just like you did. Slathered over a perfectly cooked steak…bliss!
Wow, Debby, you are so LUCKY to have tarragon grow year round and so abundantly! You’ve got to make some homemade bearnaise since, like me, you love it so much. Tarragon doesn’t survive the colder (even though milder than the north) temps in S.C., so I buy fresh tarragon from the market. If you try this (Julia’s) recipe, please let me know and I’ll feature your results and YOU here.
Ciao,
Roz
My husband LOVES bearnaise sauce! I’ve made it before but I’ll get Julia’s recipe is divine!
OK…I’m inspired!!! Have never made a Bearnaise sauce, but now I’m dying to make one. Guess I’ll have to send Bobby out the buy some steak, so he can sear them while I make the sauce. What a meal!!!