Hamdi Saidani This delicious Julia Child Béarnaise Sauce is a creamy, flavorful addition to any meal. Quick and simple to make, it pairs perfectly with steak, fish, or veggies. With just a few common ingredients, you can create a rich, tangy sauce that elevates your dishes with ease. Perfect for impressing guests!
Ingredients Needed
- 60 ml (¼ cup) white wine vinegar
- 125 ml (½ cup) white wine
- 2 French shallots, chopped
- 1 sprig of fresh tarragon
- 4 egg yolks
- 180 ml (¾ cup) melted butter, cooled
- 15 ml (1 tbsp) chopped fresh tarragon
- Salt and pepper to taste
How To Make Bearnaise Sauce
- Reduce the Liquids: In a saucepan, combine the white wine vinegar, white wine, shallots, and tarragon sprig. Add a pinch of pepper. Bring to a boil and allow the mixture to reduce to about 3 tablespoons (45 ml). Strain the mixture through a fine sieve.
- Whisk Egg Yolks: Place a heatproof bowl over a double boiler (bain-marie). Add the vinegar reduction and egg yolks to the bowl. Whisk until the mixture becomes thick and frothy.
- Add Butter: Remove the bowl from the heat. Gradually pour in the melted butter, whisking constantly. Stir in the chopped tarragon, then season with salt and pepper.
- Adjust Consistency: If the sauce is too thick, add a little warm water and whisk to achieve the desired consistency.
- Serve: Keep the sauce at room temperature until ready to serve. If needed, gently warm it over the double boiler for a few seconds before serving. Enjoy with steak, fish, or vegetables!
Recipe Tips
- Use Fresh Tarragon: Fresh tarragon gives a vibrant flavor that dried tarragon can’t match. Make sure to use fresh herbs for the best taste.
- Whisk Constantly: When adding the butter, whisk continuously. This helps create a smooth, creamy texture without the sauce separating.
- Don’t Overcook the Egg Yolks: Avoid overcooking the yolks while whisking. If they get too hot, the sauce can become grainy.
- Adjust Consistency with Warm Water: If the sauce gets too thick, add a small amount of warm water, one tablespoon at a time, until it’s smooth and silky.
- Strain the Reduction: Straining the vinegar and wine reduction removes the shallots and tarragon stems, leaving you with a smooth sauce base.
How To Store Leftovers
Put leftovers bearnaise sauce in an airtight container and store it in the fridge for up to 2 days.
Nutrition Fact
Serving Size: 1 tablespoon (approximately 15 grams)
- Calories: 59 kcal
- Total Fat: 5.9 g
- Saturated Fat: 3.7 g
- Cholesterol: 31 mg
- Sodium: 115 mg
- Potassium: 10 mg
- Total Carbohydrate: 0.3 g
- Dietary Fiber: 0 g
- Sugars: 0.1 g
- Protein: 0.3 g
More Julia Child Recipes:
Julia Child Bearnaise Sauce
Description
This delicious Julia Child Béarnaise Sauce is a creamy, flavorful addition to any meal. Quick and simple to make, it pairs perfectly with steak, fish, or veggies. With just a few common ingredients, you can create a rich, tangy sauce that elevates your dishes with ease. Perfect for impressing guests!
Ingredients
Instructions
- Reduce the Liquids: In a saucepan, combine the white wine vinegar, white wine, shallots, and tarragon sprig. Add a pinch of pepper. Bring to a boil and allow the mixture to reduce to about 3 tablespoons (45 ml). Strain the mixture through a fine sieve.
- Whisk Egg Yolks: Place a heatproof bowl over a double boiler (bain-marie). Add the vinegar reduction and egg yolks to the bowl. Whisk until the mixture becomes thick and frothy.
- Add Butter: Remove the bowl from the heat. Gradually pour in the melted butter, whisking constantly. Stir in the chopped tarragon, then season with salt and pepper.
- Adjust Consistency: If the sauce is too thick, add a little warm water and whisk to achieve the desired consistency.
- Serve: Keep the sauce at room temperature until ready to serve. If needed, gently warm it over the double boiler for a few seconds before serving. Enjoy with steak, fish, or vegetables!
Notes
- Use Fresh Tarragon: Fresh tarragon gives a vibrant flavor that dried tarragon can’t match. Make sure to use fresh herbs for the best taste.
- Whisk Constantly: When adding the butter, whisk continuously. This helps create a smooth, creamy texture without the sauce separating.
- Don’t Overcook the Egg Yolks: Avoid overcooking the yolks while whisking. If they get too hot, the sauce can become grainy.
- Adjust Consistency with Warm Water: If the sauce gets too thick, add a small amount of warm water, one tablespoon at a time, until it’s smooth and silky.
- Strain the Reduction: Straining the vinegar and wine reduction removes the shallots and tarragon stems, leaving you with a smooth sauce base.
Julia Child Bearnaise Sauce
