Best 2 Chef Johns Bearnaise Sauce Recipes

Chef John's béarnaise sauce is a classic French sauce that is perfect for a variety of dishes, from steak to fish to vegetables. It is made with a combination of butter, egg yolks, white wine, shallots, tarragon, and a squeeze of lemon juice. The sauce is rich and creamy, with a slightly tangy flavor. It is important to use high-quality ingredients to make this sauce, as the flavors will shine through. The sauce is also very easy to make, and can be prepared in just a few minutes.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S BUTTERLESS BEARNAISE SAUCE

Chef John's Butterless Bearnaise Sauce image

This is a really quick, easy, nice sauce for steak that has no butter. Did I mention it has no butter? Just a few minutes of preparation and onto the steak it goes.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

2 egg yolks
½ teaspoon freshly ground black pepper, or to taste
2 teaspoons tarragon Dijon mustard
1 teaspoon tarragon vinegar
1 teaspoon water
1 pinch salt

Steps:

Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

Nutrition Facts : Calories 29.6 calories, Carbohydrate 1 g, Cholesterol 102.4 mg, Fat 2.2 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 66.6 mg

CHEF JOHN'S BEARNAISE SAUCE

Chef John's Bearnaise Sauce image

I adore a good hollandaise and couldn't survive without mayonnaise, but if I had to pick an all-time favorite 'aise, it might just be béarnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

1 cup fresh tarragon leaves, coarsely chopped
½ cup thinly sliced shallots
1 teaspoon whole black peppercorns
½ cup white wine vinegar
½ cup white wine
⅓ cup water
¼ cup chopped fresh tarragon
1 teaspoon drained capers
1 tablespoon cold unsalted butter
2 large egg yolks
3 tablespoons tarragon-vinegar reduction
8 tablespoons cold unsalted butter
1 tablespoon caper-tarragon compound butter
salt and cayenne pepper to taste
1 pinch freshly ground black pepper

Steps:

Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 2.9 g, Cholesterol 85.6 mg, Fat 14.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 8.6 g, Sodium 38.4 mg, Sugar 0.5 g

Tips:

For a richer sauce, use heavy cream instead of milk.
If you don't have white wine vinegar, you can use lemon juice instead.
Be sure to whisk the sauce constantly over low heat until it thickens. If you whisk too quickly, the sauce may curdle.
If the sauce does curdle, you can try whisking in a little bit of cold water or cream.
Season the sauce to taste with salt and pepper. You can also add a pinch of cayenne pepper for a little spice.
Serve the sauce immediately over grilled or roasted meats, fish, or vegetables.

Conclusion:

Béarnaise sauce is a classic French sauce that is perfect for special occasions. It is rich, flavorful, and easy to make. With a few simple ingredients and a little bit of time, you can create a delicious sauce that will impress your guests. So next time you're looking for a special sauce to serve with your meal, give Béarnaise sauce a try. You won't be disappointed.