What Makes This 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.
Key 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.
Chef’s Tips
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.
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