How to make a Classic French Béarnaise sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option while maintaining richness.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a similar tang with added health benefits.

shallots

🥗Healthier: red onion

💰Cheaper: yellow onion

Red onion retains a mild flavor and adds color.

tarragon

🥗Healthier: dill

💰Cheaper: parsley

Dill provides a fresh flavor, though it's not as traditional.

Make clarified butter by boiling 3 sticks of unsalted butter and skimming off the solids until a golden liquid remains.

Fine strain the clarified butter through a paper towel to remove impurities and set aside to cool.

Finely chop 2 medium shallots until suitable size.

De-stem fresh tarragon and chervil (or flat leaf parsley) and finely chop about 1 to 1.5 tbsp of each.

Sweat the chopped shallots in a pan over low heat for about 10 to 12 minutes until translucent.

Add the chopped parsley and tarragon to the shallots.

Pour in 2 oz of dry white wine and 2 oz of white balsamic vinegar, and bring to a low simmer.

Reduce the mixture until about 1 tablespoon of liquid remains, stirring to prevent burning.

Add about 1 to 1.5 oz of water to the mixture and keep the heat on low.

Add 3 egg yolks and whisk continuously until the mixture thickens and you can see the bottom of the pan.

Season with salt and black pepper while whisking until foamy.

Slowly incorporate about 4 oz (or roughly 8 tablespoons) of clarified butter, adding about 1 tablespoon at a time until fully combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens