Béarnaise sauce: rich, decadent, and surprisingly easy to master.
Forget complicated recipes—we'll unlock the secrets to this classic sauce and have you drizzling it over everything in no time!
What You'll Need
If you're gonna whip up this awesome steak and soba noodle dish, here's what you'll need! I'm gonna guide you through it; trust me, it's easier than doing your homework—well, almost!
First, you'll need steak—about 7 oz of rump or sirloin will do nicely! Then, grab some soba noodles, around 6 oz. Don't forget the green beans; another 6 oz, trimmed and ready to go.
For the dressing, here's what I use: 1 1/2 tablespoons of soy sauce, 2 1/2 tablespoons of peanut oil, and 3 tablespoons of rice vinegar! Add 1 tablespoon of mirin, 2 teaspoons each of brown sugar and minced ginger, and one minced garlic clove.
Finally, you'll want 1 teaspoon of vegetable oil, one sliced scallion, and 1 tablespoon of crispy Asian shallots—cause those make everything better!
Preparation
Now that we've gathered all our goodies, let's jump into getting everything prepped and ready. First, I like to get my herbs chopped up nice and fine—think tiny, tiny pieces! We're talking about a tablespoon of tarragon and a tablespoon of chervil. If you don't have chervil, parsley works too, but don't tell the French. Proper preparation of the ingredients is important for successful emulsification of the sauce.
Next, it's onion time! Mince about a tablespoon of shallots (or onion if you're in a bind). We want them super small, so they practically melt into the sauce. No one wants big onion chunks in their Béarnaise – trust me on that one!
Then, measure out your liquids. I usually grab a quarter cup of white wine vinegar plus 2 tablespoons water. Getting everything measured now just makes things so much smoother later. No one wants to be fumbling when things get hot!
Cooking
Once you get your ingredients prepped, it's time to get cooking, and believe me, here is where a little magic happens! First, focus on the reduction. Heat it gently—don't boil it like you're trying to summon a demon! We want a nice, steady simmer. Adding a cornstarch slurry, similar to how you might create a thick, velvety texture in chicken corn soup, isn't just for soup recipes—it can be used in sauces like this one if needed.
Make sure you keep your burner low; be patient. You're reducing liquids, creating concentrated flavors—kinda like potion-making, but tastier. It's essential!
Now for the eggs. Beat the yolks with your reduction in a double boiler. The goal? A creamy, pale yellow dream with no scrambling. See, now you're cooking with gas! Slowly whisk in that clarified butter and watch it turn glossy and gorgeous. Season with salt, pepper, and a touch more tarragon if you feel fancy.
Ta-da! It probably smells delightful, right?
Troubleshooting
Even when you are careful, things can still go sideways—trust me, I've been there! If your Béarnaise breaks, don't freak out! It happens to the best of us.
First, let's look at some common problems and how I fix them:
- Too thick?—Whisk in a teaspoon of warm water at a time until you get the right consistency.
- Too thin?—Gently whisk over low heat; sometimes it just needs a little encouragement.
- Curdled?—This means the eggs got too hot.
- Tastes bland?—Add a pinch more salt! And another squeeze of lemon juice!
- Still stressed?—Start over! It's okay.
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
1/2 cup (1 stick) unsalted butter
3 egg yolks
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallots
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chervil
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon warm water (optional)
Lemon juice (optional)
Instructions:
- Melt butter in a saucepan and clarify, removing solids. Keep warm.
- In a heatproof bowl set over simmering water (double boiler), whisk egg yolks, vinegar, and shallots until pale and thickened.
- Gradually whisk in the warm, clarified butter until emulsified.
- Remove from heat and stir in tarragon, chervil, salt, and pepper.
- If too thick, whisk in warm water, 1 teaspoon at a time. Adjust seasoning with lemon juice if desired. Serve immediately.
Nutrition Information (per serving, estimated):
Calories: 250
Fat: 25g
Saturated Fat: 15g
Cholesterol: 225mg
Sodium: 150mg
Protein: 3g