Our twist on Julia Child’s classic Béarnaise Sauce is utterly delicious and wonderfully foolproof. Pair this low-carb blender sauce with steak, eggs, and veggies for a creamy texture and rich, buttery flavor.
What Makes Béarnaise Sauce So Good
- Similar to hollandaise sauce, béarnaise is a creamy emulsion sauce that goes beautifully on eggs, steak, chicken, pork, and veggies.
- The speedy béarnaise sauce featured here is quick and easy to make thanks to one of my favorite kitchen appliances – the blender!
- This approach is foolproof, but we know things happen. Thankfully, béarnaise is also really easy to salvage.
- With a base of butter, eggs, red wine vinegar, and dry white wine, béarnaise is naturally low-carb and great for a keto lifestyle.
Béarnaise Sauce Ingredients
Red Wine Vinegar – Made by fermenting red wine, this rich vinegar is less sweet than balsamic vinegar and has a bolder flavor. Red wine vinegar is wonderful as salad dressings and marinades.
Dry White Wine – Wines like Muscadets and Sauvignon Blancs are best for cooking because they lack sweetness. Chardonnay is dry and creamy on its own, making it a perfect base for a Béarnaise sauce.
How To Make Béarnaise Sauce
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
My favorite recipes are ones that seem really fancy and complicated but are actually, secretly, super easy to make. This sauce definitely falls into that category!
In a large saucepan over medium heat, boil red wine vinegar, dry white wine, shallots, salt, pepper, and 1 teaspoon of tarragon, until the mixture has reduced down to roughly 1/4 cup, including the shallots and herbs. After straining out the shallots, you’ll have approximately 2 tablespoons of liquid.
Over very low heat, whisk the egg yolks in the same pan you used for the liquid. Whisk it ’til it’s thick, then work in the cold butter and remaining tarragon.
Blend everything together in a blender, then slowly, drop-by-drop, add in the 3/4 cup of melted butter. The result will be a beautiful, thick, creamy, professional-tasting Béarnaise sauce!
- Béarnaise sauce is best served immediately, but the leftover sauce can be refrigerated in an airtight container for up to 3 days. Reheat it in a double boiler or use the chilled sauce as a sort of butter!
- If the sauce is too thin for your liking, add butter one teaspoon at a time until the Béarnaise sauce reaches the desired thickness.
- Too much heat can cook the egg yolk and cause the sauce to “break” – or curdle, basically. Adding the ingredients in the wrong order or too quickly can cause a separation, too.
- If the Béarnaise sauce splits or breaks, don’t panic! There are two ways to save your sauce, depending on when you notice the break.
- If it’s just starting to split, just add in a teaspoon or two of the red wine vinegar or dry white wine, and whisk vigorously. This should help lower the temperature of your sauce, smoothing it out again. Don’t use too much liquid, though, or your sauce will be too thin.
- If you don’t catch the break early, the fix is slightly more involved. Place an egg yolk (yolk only, no egg whites!) in a bowl, and whisk it with a small amount of red wine vinegar or dry white wine. Very, very, very slowly, pour small amounts of your broken béarnaise into the egg yolk mixture, whisking constantly. The sauce should smooth out as you go. Serve the sauce immediately after this recovery.
More Amazing Sauce Recipes
- The Best Vegan Alfredo Sauce (Made in 3 Minutes!)
- White Clam Sauce
- Buffalo Sauce
- Homemade Taco Sauce
- Mango Habanero Sauce
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- 1/4 cup red wine vinegar
- 1/4 cup dry white wine
- 1 tablespoon shallots minced
- 3 tablespoons fresh tarragon minced, divided
- 1/8 teaspoon pepper
- salt several large pinches
- 3/4 cup butter melted
- 3 egg yolks whisked
- 2 tablespoons butter cold
- In large saucepan over medium heat, boil vinegar, wine, and shallots, with 1 tablespoon fresh tarragon, pepper, and salt. Boil to reduce mixture to roughly 1/4 cup total, including shallots and herbs; approximately 2 tablespoons of liquid. Strain and let cool.
- In same saucepan, whisk egg yolks with 1 tablespoon cold butter over very low heat until thickened. Beat in remaining cold butter. Add remaining tarragon.
- Blend mixture in a blender. Drop by drop, add in 3/4 cups of melted butter until thick.
- If the béarnaise splits or breaks, there are two ways to save it, depending on when you notice the break.
- If it’s just starting to split, add in one to two teaspoons of red wine vinegar or dry white wine, and whisk vigorously. This should help lower the temperature of your sauce, smoothing it out again. Don’t use too much liquid, or your sauce will be too thin.
- If you don’t catch the break early, the fix is slightly more involved. Place an egg yolk (yolk only, no egg whites) in a bowl, and whisk with a small amount of red wine vinegar or dry white wine. Very, very, very slowly, add spoonfuls of your broken béarnaise into the egg yolk mixture, whisking constantly. The sauce should smooth out as you go. Serve the sauce immediately after this recovery.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.