Béarnaise

Sauce béarnaise is a warm emulsified French sauce made by combining egg yolks with clarified butter and flavouring the emulsion with a reduction of vinegar or wine, shallots and tarragon. It is a derivative of hollandaise and is traditionally served with grilled or roasted meats, especially steak. Its defining flavour is the combination of butter, acidity and tarragon.

Preparation

Reduce vinegar or wine with shallots, cracked pepper and tarragon. Strain or retain the aromatics according to the recipe. Whisk the reduction with egg yolks over controlled heat, then gradually emulsify with warm clarified butter. Finish with fresh tarragon and, where appropriate, chervil. The sauce should be smooth, glossy and thick enough to coat lightly.

Temperature and emulsion control

Use gentle heat when preparing the yolks and keep the finished sauce warm without overheating. Excessive heat can cause the yolks to curdle or the butter emulsion to split. If the sauce becomes too thick, adjust carefully with a small amount of warm water. If it begins to separate, follow a tested re-emulsification method rather than continuing to whisk over high heat.

Classical derivatives

• Sauce Choron: béarnaise enriched with tomato, commonly tomato purée or concassé.
• Sauce Foyot: béarnaise enriched with meat glaze in classical formulations.
• Sauce Paloise: a related preparation using mint in place of tarragon in some formulations.

Example: serve béarnaise with grilled steak, pommes frites and a green vegetable. It can also accompany grilled fish or vegetables when the richness is balanced appropriately.

Food-safety note: traditional béarnaise contains egg yolks. Use pasteurised egg products or a validated preparation and holding method appropriate to the operation and local regulations. Do not hold the sauce at uncontrolled room temperature.