Gordon Ramsay Béarnaise Sauce Recipe

Béarnaise sauce is a luxurious and tangy French sauce that perfectly complements steaks, grilled meats, and seafood. Gordon Ramsay’s version of this classic sauce balances the richness of butter with the sharpness of vinegar, shallots, and fresh tarragon. This creamy, velvety sauce adds an elegant touch to any dish and is a must-try for those who love gourmet flavors.

What is Gordon Ramsay’s Béarnaise Sauce?

Gordon Ramsay’s Béarnaise sauce is a refined, butter-based emulsion flavored with shallots, white wine vinegar, and fresh herbs like tarragon. It is a variation of Hollandaise sauce, with a distinctive tangy and aromatic depth. This sauce is a favorite for steak lovers, enhancing the meat’s natural flavors with its creamy and slightly acidic profile.

Other Gordon Ramsay Recipes

• Gordon Ramsay Garlic Mashed Potatoes
• Gordon Ramsay Garlic Bread
• Gordon Ramsay Quiche Lorraine
• Gordon Ramsay Butternut Squash Purée

Reasons to Try Gordon Ramsay’s Béarnaise Sauce

• Restaurant-quality flavor – Rich, creamy, and infused with aromatic herbs.
• Perfect for steak and seafood – Enhances the taste of grilled meats and fish.
• Balanced acidity and richness – Vinegar and butter create a velvety yet sharp contrast.
• Versatile sauce – Works well with vegetables, eggs, and roasted dishes.
• A classic French sauce made simple – With the right technique, it’s easy to prepare at home.

Ingredients Needed to Make Gordon Ramsay’s Béarnaise Sauce

• 3 egg yolks
• 1 tablespoon white wine vinegar
• 2 tablespoons white wine
• 2 tablespoons shallots, finely chopped
• 1 teaspoon fresh tarragon, finely chopped
• 1 teaspoon fresh chervil or parsley, finely chopped (optional)
• ½ cup (115g) unsalted butter, melted and clarified
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon lemon juice (optional, for extra brightness)

Instructions to Prepare Gordon Ramsay’s Béarnaise Sauce

1. Prepare the reduction – In a small saucepan, combine vinegar, white wine, shallots, and half of the tarragon. Simmer over low heat until the liquid is reduced to about 1 tablespoon. Strain and let cool slightly.
2. Whisk the egg yolks – In a heatproof bowl, whisk the egg yolks with the reduction until slightly thickened.
3. Create a double boiler – Place the bowl over a saucepan of gently simmering water (without touching the water). Continue whisking until the mixture thickens and becomes pale.
4. Incorporate the butter – Slowly drizzle in the melted butter while whisking continuously until the sauce emulsifies into a smooth, velvety consistency.
5. Season and finish – Stir in the remaining tarragon, salt, pepper, and a squeeze of lemon juice if desired. Serve immediately.

What Goes Well With Gordon Ramsay’s Béarnaise Sauce

Perfectly cooked steak

Pairs exceptionally well with ribeye, filet mignon, or sirloin.

Grilled seafood

Enhances the flavor of salmon, shrimp, or seared scallops.

Roasted vegetables

Adds richness to roasted asparagus, Brussels sprouts, or carrots.

Poached eggs

A great alternative to Hollandaise for eggs is Benedict.

Grilled chicken or lamb

Provides a tangy contrast to roasted or grilled meats.

Key Tips for Making Gordon Ramsay’s Béarnaise Sauce

Use fresh tarragon for the best flavor

Dried tarragon lacks the aromatic freshness needed for this sauce.

Whisk continuously for a smooth emulsion

Constant whisking prevents curdling and ensures a creamy texture.

Control the heat for a stable sauce

Cooking over a double boiler prevents overheating and splitting.

Add butter gradually

Slowly incorporating butter helps create a smooth, stable sauce.

Serve immediately for the best consistency

Béarnaise sauce thickens as it cools, so use it fresh.

Creative Variations of Gordon Ramsay’s Béarnaise Sauce

Spicy Béarnaise sauce

Add a pinch of cayenne pepper or a few drops of hot sauce.

Dijon-infused version

Stir in a teaspoon of Dijon mustard for extra tang.

Lemon herb Béarnaise

Increase the lemon juice and add fresh parsley for brightness.

Garlic-infused twist

Mix in roasted garlic for a deeper, richer flavor.

White truffle Béarnaise

Drizzle in truffle oil for an elevated, gourmet version.

Storage Guidelines for Gordon Ramsay’s Béarnaise Sauce

Refrigerate properly

Store in an airtight container in the fridge for up to 2 days.

Reheat gently

Warm over low heat or in a double boiler, stirring constantly.

Avoid microwaving

Microwaving can cause the sauce to separate or become too thick.

Use fresh for the best texture

Béarnaise sauce is best when served immediately after making.

Reheating Tips for Gordon Ramsay’s Béarnaise Sauce

Double boiler method for best results

Reheat over a double boiler, whisking constantly until smooth.

Stovetop reheating with water

Add a few drops of warm water while reheating to loosen the sauce.

Avoid overheating

Excess heat can cause the sauce to break, so reheat gently.

Final Words

Gordon Ramsay’s Béarnaise sauce is a rich, velvety, and flavorful addition to steaks, seafood, and vegetables. With its perfect balance of butter, vinegar, and tarragon, this sauce elevates any meal to restaurant quality. Try this classic French sauce at home and enjoy its luxurious texture and tangy depth with your favorite dishes!

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