Hamdi Saidani This delicious Béarnaise sauce recipe from Gordon Ramsay is creamy, rich, and perfect for elevating any meal. With simple ingredients like white wine vinegar, fresh tarragon, and egg yolks, this easy sauce adds a classic, gourmet touch to steaks, fish, or veggies. It’s quick to make and ideal for any special occasion, ready in about 15 minutes.
Gordon Ramsay Béarnaise Sauce Ingredients
- 170g (¾ cup) unsalted butter
- 60ml (¼ cup) white wine vinegar
- 60ml (¼ cup) dry white wine
- 1 small shallot, finely minced
- 1 tablespoon fresh tarragon, finely chopped, plus more for finishing
- ½ teaspoon freshly ground black pepper
- 2 large egg yolks
- Kosher salt, to taste
How To Make Gordon Ramsay Béarnaise Sauce
- Make the Reduction: In a small saucepan, combine the white wine vinegar, dry white wine, minced shallot, black pepper, and 1 tablespoon of the chopped tarragon. Bring to a boil over medium-high heat, then let it simmer until the liquid has reduced to about 2 teaspoons. This concentrates the flavor. Let the reduction cool slightly.
- Melt the Butter: While the reduction cools, gently melt the butter in a separate small saucepan or in the microwave until it is completely liquid.
- Create the Emulsion Base: Set up a double boiler by placing a heatproof bowl over a saucepan of gently simmering water (the water should not touch the bottom of the bowl). In the bowl, whisk together the egg yolks, 1 tablespoon of water, and the cooled vinegar reduction.
- Thicken the Base: Continue to whisk the egg yolk mixture constantly over the gentle steam until it thickens, becomes pale, and has a foamy, ribbon-like consistency. This is a crucial step.
- Emulsify the Sauce: Immediately remove the bowl from the heat. While whisking constantly, begin adding the warm melted butter to the egg yolk mixture, one tablespoon at a time. Do not add the next tablespoon until the previous one is fully incorporated. Continue this process until all the butter is added and the sauce is thick, smooth, and glossy.
- Finish and Serve: Season the sauce with kosher salt to taste. Stir in a little more fresh tarragon. Serve the sauce warm.
Recipe Tips
- How to get a silky, not split, sauce? The most important secret is temperature control. The egg yolks should be cooked over very gentle, indirect heat (a double boiler) while whisking constantly. When you add the butter, it should be a slow, steady stream into the base off the heat. If the sauce gets too hot at any point, it will scramble the eggs or break the emulsion.
- Why reduce the wine and vinegar? This is a non-negotiable step. Reducing the aromatics cooks off the harsh alcohol and raw vinegar taste, creating a concentrated, flavorful base. This reduction is the heart and soul of the sauce’s flavor.
- Can I make this ahead of time? No. A Béarnaise is a classic emulsified sauce that is famously unstable. It is meant to be made à la minute (right before serving) and does not hold or reheat well, as it will likely break. You can, however, make the reduction in advance.
- Why add the butter so slowly? This is the key to a stable emulsion. Adding the fat (butter) to the emulsifier (egg yolks) slowly allows them to bind together properly. If you add the butter too quickly, you will overwhelm the yolks and the sauce will split into a greasy mess.
What To Serve With Béarnaise Sauce
This is a classic French steakhouse sauce that is the perfect, elegant accompaniment for simply cooked proteins. It is fantastic served with:
- A perfectly cooked steak, especially a filet mignon or a chateaubriand.
- Broiled or pan-seared salmon.
- Steamed asparagus or artichoke hearts.
- As a luxurious topping for poached eggs in an Eggs Benedict variation.
How To Store Béarnaise Sauce
- Best Eaten Fresh: As noted, this sauce is at its absolute best when served immediately.
- Holding for a Short Time: If you must hold it, you can keep it in its bowl over a pan of barely warm (not simmering) water for up to 30 minutes, whisking occasionally. A thermos can also work.
Béarnaise Sauce Nutrition Facts
- Serving: 2 tablespoons
- Calories: 250 kcal
- Carbohydrates: 1g
- Protein: 2g
- Fat: 28g
- Saturated Fat: 18g
- Sodium: 180mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Béarnaise sauce?
Béarnaise is a classic French sauce, considered a u0022childu0022 of the mother sauce Hollandaise. It’s an emulsion of egg yolk and melted butter, flavored with a reduction of vinegar, wine, shallots, and fresh tarragon.
My sauce broke! Can I fix it?
Sometimes. The classic fix is to start a new egg yolk in a clean bowl. Then, very, very slowly, drip the broken sauce into the new yolk while whisking constantly. This can sometimes bring the emulsion back together.
Can I use dried tarragon?
It is not recommended. The signature flavor of a true Béarnaise is the fresh, slightly anise-like aroma of fresh tarragon. Dried tarragon has a very different and much less vibrant flavor.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Red-Wine Jus Recipe
- Gordon Ramsay Lemon-Butter Sauce Recipe
- Gordon Ramsay Baked Salmon Recipe
Gordon Ramsay Béarnaise Sauce Recipe
Description
A classic, rich, and creamy French butter sauce with the signature flavor of fresh tarragon, perfect for elevating steak, fish, or vegetables to restaurant quality.
Ingredients
Instructions
- Make a reduction by simmering the vinegar, wine, shallot, pepper, and 1 tbsp of tarragon until only about 2 teaspoons of liquid remain. Let it cool.
- Set up a double boiler. In the top bowl, whisk the egg yolks with 1 tbsp of water and the cooled reduction.
- Cook over the gentle steam, whisking constantly, until the mixture is thick and foamy.
- Remove the bowl from the heat. While whisking constantly, very slowly drizzle in the warm melted butter, one tablespoon at a time, until the sauce is thick and emulsified.
- Season with salt and stir in a little more fresh tarragon before serving immediately.
Notes
- u003cliu003eu003cstrongu003eUse a Double Boiler:u003c/strongu003e The most important tip for this recipe is to use the gentle, indirect heat of a double boiler. This is the non-negotiable secret to cooking the egg yolks perfectly without scrambling them.u003c/liu003eu003cliu003eu003cstrongu003eWhisk Constantly:u003c/strongu003e From the moment the egg yolks go over the heat until the sauce is finished, you must whisk continuously to prevent the eggs from scrambling and to create a stable emulsion.u003c/liu003eu003cliu003eu003cstrongu003eAdd Butter Slowly:u003c/strongu003e The key to a sauce that doesn’t break or become oily is to add the melted butter to the egg yolk base very, very slowly, especially at the beginning, while whisking vigorously.u003c/liu003eu003cliu003eu003cstrongu003eUse Fresh Tarragon:u003c/strongu003e For the authentic, classic Béarnaise flavor, using fresh tarragon is essential. Dried tarragon will not provide the same bright, aromatic result.u003c/liu003e
