The World's Easiest Bearnaise Sauce

Name: The World's Easiest Bearnaise Sauce
Total time: 15 min
Yield: 4
Ingredients: 2 tbsp. Bearnaise extract; Salt; 200 gram Butter; 2 pcs. Egg yolk; 2 tbsp. Tarragon; 1 tbsp. Chervil, chopped

By Ztove Recipes

Difficulty

Easy

Preparation Time

15 min

Servings

Ready Time

17.24

The classic Bearnaise requires a lot of cookware and perfect technique to succeed. With temperature control it's easy to succeed every time. No need for a water bath or other hassle - all you need is a saucepan and a whisk. This is an easier "cheat" version of the classic Bearnaise sauce. Normally you would clarify your butter before adding it to the sauce, but in this version, you can skip that step. This also means you only need one saucepan, so there's less washing up! By using un-clarified butter, the flavour-profile does change slightly, as you retain all the milk proteins from the butter.

Ingredients

4pers

Bearnaise

2tbsp.Bearnaise extract, (storebought or homemade)

Salt, to taste

200gButter

2pcs.Egg yolk

2tbsp.Tarragon, , chopped (fresh or dried)

1tbsp.Chervil, chopped, (may be omitted)

Instructions

Start the sauce

Cut the butter into equally sized squares. Start the program or set the temperature on a saucepan to 75 ºC. Add bearnaise extract and salt to the saucepan. Stir continuously while adding the butter a little at a time. It should quickly thicken slightly and become creamy. It is important to add the liquid first and only then add the butter. Keep whisking at a moderate speed while the butter melts, otherwise the sauce will not thicken. If the butter has melted and separated into liquid and fat, the method will not work.

Add egg yolks

When all the butter is mixed into the sauce, lower the temperature to 60 ºC. Add the egg yolks while whisking. The sauce will now thicken even more. Add chopped fresh tarragon and chervil if using. Dried herbs can also be used. Serve the sauce immediately, or cover and leave to keep warm at 58 ºC until you are ready to serve.

Bearnaise extract

If you want your béarnaise sauce to be extra delicious, try making your own béarnaise extract. Find the steps in the linked recipe.

Tips for this recipe

If you want a thicker sauce, add 3 egg yolks instead of 2. If your sauce is a little too thick, add a few drops of water.

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