Recette de cuisineHomemade recipes · Hainaut
Favorites
Béarnaise sauce

Béarnaise sauce

Sauces

An emulsion of egg and butter, perfect for accompanying your meat or fish dishes.

Enlarge photo

Recipe from Kittycataclysm, Belovedfreak, Celain and 1 other contributors (Wikibooks), adapted by Recette de cuisine ·

↓ Jump to recipe

Béarnaise sauce is a classic French recipe. It consists of eggs, butter, and vinegar, and is often served with fish or meat.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Resting30 min
  • Total1 hr 5 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodwater bath
  • Estimated cost$2.10 $0.53 / serving Estimated price; varies by store.

Ingredients

4 people
  • $0.04
  • $0.11
  • $0.16
  • $0.65
  • $0.37
  • $0.03
  • $0.21
  • $0.53

Prices from US supermarkets.

Directions

  1. Place the vinegar, garlic, and herbs in a small saucepan; simmer until it reduces to 1 tablespoon.
  2. That’s the key ingredient. ≈ 3 min
  3. Filter and let it cool before serving.
  4. Add the egg yolks and mix with a whisk in the shape of a ribbon, using a balloon whisk. ≈ 4 min
  5. Place the bowl on top of a pot filled with hot water (a bain-marie), and continue to whisk. ≈ 4 min
  6. Gradually add the melted butter, whisking until the sauce thickens and all the butter is fully incorporated.
  7. Season and serve. ≈ 2 min

The bill

Béarnaise sauce

  • 30 ml (2 tablespoons) of apple cider vinegar$0.04
  • 30 ml (2 tablespoons) of sherry vinegar or dry white wine$0.11
  • 1 Finely chopped Allium ascalonicum$0.16
  • 2 egg yolks$0.65
  • 75-100 g (1/3–1/2 cup / 3–4 ounces) of melted butter (lukewarm, but not hot)$0.37
  • salt$0.03
  • 1 tablespoon of fresh tarragon, finely chopped$0.21
  • 1 tablespoon of fresh parsley, finely chopped$0.53

Total$2.10

that's $0.53 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 30 ml (2 tablespoons) of apple cider vinegar
  • 30 ml (2 tablespoons) of sherry vinegar or dry white wine
  • 1 Finely chopped Allium ascalonicum
  • 2 egg yolks
  • 75-100 g (1/3–1/2 cup / 3–4 ounces) of melted butter (lukewarm, but not hot)
  • salt
  • cayenne pepper, to taste
  • 1 tablespoon of fresh tarragon, finely chopped
  • 1 tablespoon of fresh parsley, finely chopped

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating