Image by Davide Cantelli

Béarnaise sauce

What is there to say about the delicious and complex Béarnaise sauce? Chances are if you’re reading this, you’re already familiar with it, but for those who don’t know, Béarnaise is a French sauce made from butter, egg yolks, white wine vinegar, tarragon, shallots and sometimes chervil. It’s an integral part of steak béarnaise, one of the most sophisticated dishes around.

Béarnaise sauce


The flavor of Béarnaise is truly sublime and can be described as creamy, buttery and herbaceous. The ingredients combine to create a luxurious velvety texture while leaving your taste buds bathing in tarragon-infused goodness. It’s no surprise, then, that this rich and indulgent sauce has been a staple of fine dining establishments for years.

That said, making Béarnaise at home can be a tricky affair. The sauce has to be whisked over gentle heat, otherwise the egg yolks will curdle and the butter will separate. It also requires quite a bit of patience and precision to get it right. If you have the time and inclination, however, I promise you the results will be worth it!

When it comes to pairing Béarnaise, there is only one true partner: steak. This classic combination dates back centuries and, if done correctly, can be a downright delectable experience. So go ahead and treat yourself — and your taste buds — to some steak béarnaise today!

Béarnaise sauce recipes

Amazing Béarnaise sauce recipes sourced from the web.

Image by Davide Cantelli Béarnaise Sauce

Béarnaise Sauce


5 / 5 (858 votes)
Cooking time:20 min
NYT Cooking - The New York Times
Image by Xander Bissell Béarnaise Sauce - Fast, easy, foolproof method

Béarnaise Sauce - Fast, easy, foolproof method


5 / 5 (16 votes)
Cooking time:12 min
RecipeTin Eats
Image by Xander Bissell Foolproof Béarnaise Sauce Recipe

Foolproof Béarnaise Sauce Recipe


4.6 / 5 (9 votes)
Cooking time:30 min
Serious Eats

The origin of Béarnaise sauce

Béarnaise sauce is a French classic, cherished for its velvety texture, buttery richness, and delicate hint of tarragon. But the source of this delectable condiment is not as simple as one might imagine. Its origins can be traced to several unlikely sources, making the delicious sauce all the more interesting.

Most accounts point to France’s great culinary innovator, chef and restaurateur Charles Ranhofer. He created the sauce, then called “sauce Hollandaise béarnaise”, in 1836 while working at the fabled Paris restaurant, Café Anglais. Ranhofer was likely inspired by a variety of ingredients and influences, including the classic French “sauce choron”, which is a variation on the traditional Hollandaise sauce.

The exact ingredients in Béarnaise sauce remain something of a mystery, but generally feature a combination of egg yolks, butter, shallots, white wine, vinegar, herbs and spices. The sauce is often served with steak or other red meat dishes, though it also makes an excellent accompaniment for fish and vegetables.

Ranhofer’s original recipe for the sauce has been lost to time, but there are many delicious recipes that have been adapted from his original concept. One of the most popular versions replaces the wine with a flavorful seafood stock and adds Dijon mustard and chervil to the mix. This tweak has earned the moniker “fruite de mer” (or seafood Béarnaise).

No matter what version is used, Béarnaise sauce remains a beloved French staple. Its savory yet delicate flavor has charmed palates across the globe, and its intriguing origin story only adds to its mystique. For anyone looking to tantalize their taste buds, this tantalizing sauce is a must-try.

FAQs about Béarnaise sauce

Does Bearnaise sauce taste like hollandaise?

Yes, Bearnaise sauce is very similar to hollandaise and has the same flavor profile. Bearnaise is usually made with clarified butter, shallots, white wine vinegar, tarragon, and egg yolks, while Hollandaise is made with butter, lemon juice, and egg yolks. Both sauces are creamy and rich and have a similar taste.

What is Bearnaise sauce taste like?

Bearnaise sauce has a rich, indulgent flavor that is similar to hollandaise sauce but with a unique twist. It typically has a buttery, creamy taste with hints of shallot, tarragon, chervil, white pepper, and lemon juice.

What is Bearnaise sauce used on?

Bearnaise sauce is used on steak, fish, eggs, vegetables, and other savory dishes.

What's the difference between Hollandaise sauce and Bearnaise sauce?

Hollandaise sauce and Béarnaise sauce are both classic French sauces. Both sauces include egg yolks, butter, and lemon/vinegar, however Hollandaise sauce uses vinegar or lemon juice, while Béarnaise sauce uses white wine vinegar flavored with tarragon, chervil, shallots, and peppercorns. Additionally, the consistency of Hollandaise sauce is thicker compared to Béarnaise sauce, which is thinner. Hollandaise sauce is often served with vegetables, fish, eggs and meat, while Béarnaise sauce is most commonly served with steak.

Types of Béarnaise sauce

Ah, Béarnaise sauce, the rich and extravagant culinary delicacy. The perfect accompaniment to steak, fish, and vegetables, Béarnaise sauce is a rich, creamy emulsion of melted butter and egg yolks, flavored with herbs and white wine vinegar. It evokes an atmosphere of luxury and opulence, and its velvety texture brings out the best in a dinner dish.

But what makes Béarnaise sauce so universal? Well, depending on who you’re talking to, there are several variations of Béarnaise sauce. Some versions of Béarnaise sauce include shallots, while others just call for butter, egg yolks, and seasonings. Additionally, some recipes require a reduction of white wine vinegar, while others call for balsamic vinegar.

The classic Béarnaise sauce, however, is made with clarified butter, egg yolks, shallots, and a reduction of white wine vinegar and herbs. This version gives the sauce its traditional creaminess and its unmistakable flavor. And if you’re looking for something a bit more punchy, try adding a bit of mustard to the mix.

But that’s not all! There are also hybrid versions of Béarnaise sauce. These variations combine classic Béarnaise with other sauces such as hollandaise, or even pesto. To create a hybrid version of Béarnaise sauce, start by preparing a classic Béarnaise sauce, then stir in desired additions such as garlic, herbs, capers, hot sauce, or curry powder.

So, no matter if you’re serving a steak, fish, vegetables, or eggs, a warming and creamy Béarnaise sauce is sure to bring out the best in your meal. With endless variations to choose from, you’ll be sure to find a Béarnaise sauce fit for any occasion.