Gordon Ramsay Béarnaise Sauce is a rich, creamy, and herby emulsion that serves as the ultimate accompaniment to steak. Considered a “child” of the Mother Sauce Hollandaise, this recipe involves creating a pungent reduction of vinegar, shallots, and tarragon, whisking it with egg yolks into a sabayon, and slowly emulsifying it with warm butter. It is a test of culinary skill that yields a luxurious, tangy sauce far superior to anything from a jar.
Try More Recipes:
- Gordon Ramsay Red Wine Jus Recipe
- Gordon Ramsay Peppercorn Sauce Recipe
- Gordon Ramsay Lemon Butter Sauce
Why You Will Love Béarnaise Sauce Recipe:
- Steakhouse Quality: It instantly elevates a simple home-cooked filet mignon or ribeye to Michelin-star restaurant quality.
- Complex Flavor: Unlike plain Hollandaise which is mostly buttery and lemony, Béarnaise has a deep savory depth thanks to the shallot and tarragon reduction.
- Velvety Texture: When whisked correctly, the sauce becomes incredibly smooth, thick, and glossy, coating the meat perfectly.
- Versatile: While famous for steak, it is equally delicious on grilled fish, poached eggs, or roasted vegetables like asparagus.
- Impressive Skill: Mastering this sauce is a rite of passage for home cooks, and serving it fresh proves your kitchen prowess to guests.
Gordon Ramsay Béarnaise Sauce Ingredients
- 3 tbsp white wine vinegar
- 2 shallots, peeled and finely chopped
- 10 black peppercorns, crushed
- 4 sprigs of fresh tarragon (stems removed and saved, leaves reserved for finishing)
For the Sauce:
- 3 large egg yolks (room temperature)
- 200g unsalted butter, cubed
- 1 tsp lemon juice (to taste)
- Sea salt and freshly ground black pepper
- 1 tbsp fresh tarragon leaves, chopped (from the sprigs above)
- 1 tbsp fresh chervil, chopped (optional, but traditional)
How To Make Gordon Ramsay Béarnaise Sauce
- Clarify the Butter (Recommended): Melt the 200g of butter in a small saucepan over low heat. Skim off the white milk solids floating on top. Pour the clear yellow liquid (clarified butter) into a jug, discarding the milky residue at the bottom. Keep it warm.
- Make the Reduction: In a small saucepan, combine the 3 tbsp of vinegar, chopped shallots, crushed peppercorns, and the tarragon stems. Bring to a gentle boil and reduce the liquid by half (about 2 to 3 minutes). Strain the liquid through a sieve into a heatproof glass bowl, pressing down on the solids to extract all the flavor. Discard the solids.
- Create the Sabayon: Add the 3 egg yolks and 1 tsp of water to the bowl with the strained reduction. Place the bowl over a pot of barely simmering water (bain-marie). Important: Do not let the base of the bowl touch the water. Whisk continuously for 3 to 5 minutes until the mixture thickens, pales in color, and leaves a ribbon trail when the whisk is lifted.
- Emulsify: Remove the bowl from the heat. While whisking constantly, slowly drizzle in the warm clarified butter. Start with just drops, then a thin stream. The sauce will thicken into a mayonnaise-like consistency.
- Finish: Stir in the chopped fresh tarragon and chervil. Season with lemon juice, salt, and pepper to taste.
- Serve: Serve immediately while warm.
Recipe Tips
- Temperature is Key: If the butter is too hot, it will scramble the eggs. If it is too cold, it won’t emulsify. The butter should be warm to the touch.
- Don’t Stop Whisking: The secret to a smooth sauce is vigorous, continuous whisking, especially when the bowl is over the heat.
- Fixing a Split Sauce: If the sauce separates (looks oily), do not panic. Put a fresh egg yolk or a tablespoon of ice-cold water in a clean bowl. Slowly whisk the split mixture into the new bowl drop by drop. It should come back together.
- Clarifying Butter: While you can use whole melted butter, Gordon Ramsay often recommends clarified butter for a cleaner taste and a more stable emulsion.
What To Serve With Béarnaise Sauce?
This Béarnaise Sauce is the traditional partner for grilled red meats, specifically Chateaubriand, filet mignon, or ribeye steak. However, its aniseed flavor works beautifully with grilled salmon or firm white fish. For a vegetarian option, ladle it over steamed asparagus or roasted potatoes. It also serves as a sophisticated alternative to Hollandaise on Eggs Benedict.
How To Store Leftovers Béarnaise Sauce?
- Short Term: This sauce is best eaten fresh. If you must store it, keep it in a thermos flask to keep it warm for up to 1 hour during service.
- Refrigerate: You can store it in an airtight container in the fridge for up to 1 day, but the butter will solidify, making it look like a solid butter block.
How To Reheat Leftovers Béarnaise Sauce?
Important Tip: Never reheat Béarnaise sauce in a microwave or over direct high heat. The eggs will scramble, and the butter will separate, leaving you with an oily mess.
- Bain-Marie Method: Place the solid sauce in a glass bowl set over a pan of warm (not boiling) water. Let it soften slowly, whisking gently and constantly until it returns to a creamy liquid consistency. If it looks like it is about to split, remove from heat immediately and whisk in a drop of cold water.
FAQs
Fresh tarragon is essential for the texture and bright flavor of this sauce. Dried herbs can be gritty and lack the correct aromatic punch. If you absolutely must, use dried only for the reduction step, not the finish.
This usually means the egg yolks weren’t cooked enough during the “sabayon” phase (step 3), or you added the butter too quickly. You can try to thicken it by whisking over warm water for a minute longer.
Yes. Put the reduction and yolks in a blender. With the motor running, slowly pour in the hot butter. It is easier but the texture is slightly different from the hand-whisked version.
More Recipes:
- Gordon Ramsay Crispy Skin Salmon
- Gordon Ramsay Salmon Wellington
- Gordon Ramsay Steak Seasoning Recipe
Béarnaise Sauce Nutrition Facts
Serving Size: 2 tbsp (serves 6)
- Calories: 260 kcal
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 185mg
- Sodium: 10mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 2g
Gordon Ramsay Béarnaise Sauce
Course: Sides, Dinner, LunchCuisine: American, FrenchDifficulty: Easy6
servings10
minutes15
minutes260
kcalGordon Ramsay Béarnaise Sauce is a rich, creamy, and herby emulsion that serves as the ultimate accompaniment to steak. Considered a “child” of the Mother Sauce Hollandaise, this recipe involves creating a pungent reduction of vinegar, shallots, and tarragon, whisking it with egg yolks into a sabayon, and slowly emulsifying it with warm butter. It is a test of culinary skill that yields a luxurious, tangy sauce far superior to anything from a jar.
Ingredients
3 tbsp white wine vinegar
2 shallots, peeled and finely chopped
10 black peppercorns, crushed
4 sprigs of fresh tarragon (stems removed and saved, leaves reserved for finishing)
- For the Sauce:
3 large egg yolks (room temperature)
200g unsalted butter, cubed
1 tsp lemon juice (to taste)
Sea salt and freshly ground black pepper
1 tbsp fresh tarragon leaves, chopped (from the sprigs above)
1 tbsp fresh chervil, chopped (optional, but traditional)
Directions
- Clarify the Butter (Recommended): Melt the 200g of butter in a small saucepan over low heat. Skim off the white milk solids floating on top. Pour the clear yellow liquid (clarified butter) into a jug, discarding the milky residue at the bottom. Keep it warm.
- Make the Reduction: In a small saucepan, combine the 3 tbsp of vinegar, chopped shallots, crushed peppercorns, and the tarragon stems. Bring to a gentle boil and reduce the liquid by half (about 2 to 3 minutes). Strain the liquid through a sieve into a heatproof glass bowl, pressing down on the solids to extract all the flavor. Discard the solids.
- Create the Sabayon: Add the 3 egg yolks and 1 tsp of water to the bowl with the strained reduction. Place the bowl over a pot of barely simmering water (bain-marie). Important: Do not let the base of the bowl touch the water. Whisk continuously for 3 to 5 minutes until the mixture thickens, pales in color, and leaves a ribbon trail when the whisk is lifted.
- Emulsify: Remove the bowl from the heat. While whisking constantly, slowly drizzle in the warm clarified butter. Start with just drops, then a thin stream. The sauce will thicken into a mayonnaise-like consistency.
- Finish: Stir in the chopped fresh tarragon and chervil. Season with lemon juice, salt, and pepper to taste.
- Serve: Serve immediately while warm.
Notes
- Temperature is Key: If the butter is too hot, it will scramble the eggs. If it is too cold, it won’t emulsify. The butter should be warm to the touch.
Don’t Stop Whisking: The secret to a smooth sauce is vigorous, continuous whisking, especially when the bowl is over the heat.
Fixing a Split Sauce: If the sauce separates (looks oily), do not panic. Put a fresh egg yolk or a tablespoon of ice-cold water in a clean bowl. Slowly whisk the split mixture into the new bowl drop by drop. It should come back together.
Clarifying Butter: While you can use whole melted butter, Gordon Ramsay often recommends clarified butter for a cleaner taste and a more stable emulsion.
