Gordon Ramsay Bearnaise Sauce Recipe
Master the gordon ramsay bearnaise sauce recipe with butter, egg yolks, tarragon, and shallots. A rich, silky sauce perfect for steak nights.
Equipment
- Medium saucepan
- Heatproof mixing bowl
- Whisk
- Fine mesh strainer
- Small knife
- Chopping board
- Measuring spoons and cups
- Spoon or ladle
Ingredients
- 3 egg yolks
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh tarragon chopped
- 1 teaspoon fresh chervil optional
- 1/2 cup 115 g unsalted butter, melted and warm
- 1 tablespoon water
- Salt to taste
- Black pepper to taste
Instructions
Step 1: Prepare the reduction
- In a small saucepan, combine the vinegar, lemon juice, chopped shallots, and half of the tarragon. Simmer gently until the liquid reduces by half. This concentrates the flavor beautifully.
Step 2: Strain the mixture
- Strain the reduction into a heatproof bowl, pressing lightly to extract all the flavor. Discard the solids.
Step 3: Add egg yolks
- Add egg yolks and a tablespoon of water to the bowl. Whisk gently to combine.
Step 4: Create a bain-marie
- Place the bowl over a saucepan of simmering water (make sure it doesn’t touch the water). Whisk continuously until the mixture thickens and becomes pale and creamy.
Step 5: Add butter slowly
- Slowly drizzle in the melted butter while whisking constantly. This step is crucial—go slowly to create a smooth, emulsified sauce.
Step 6: Finish the sauce
- Remove from heat and stir in remaining tarragon and chervil. Season with salt and pepper to taste.