Gordon Ramsay Béarnaise Sauce Recipe
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.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Sauce
- Method: Double Boiler
- Cuisine: British
Ingredients
Scale
- 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
- 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.
- Whisk the egg yolks – In a heatproof bowl, whisk the egg yolks with the reduction until slightly thickened.
- 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.
- Incorporate the butter – Slowly drizzle in the melted butter while whisking continuously until the sauce emulsifies into a smooth, velvety consistency.
- Season and finish – Stir in the remaining tarragon, salt, pepper, and a squeeze of lemon juice if desired. Serve immediately.
Find it online: https://gordonramsayeats.com/gordon-ramsay-bearnaise-sauce/