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Lulu's tips for making the perfect béarnaise sauce:

  • I find that using a small saucepan with a pouring spout, or transferring the hot butter to a jug, makes it much easier to pour the butter steadily into the processor without making a mess.
  • If the sauce becomes a little too thick, I whisk in a teaspoon of warm water at a time until it reaches the consistency I want. It's a simple trick that helps keep it silky and glossy.
  • Although béarnaise is a classic partner for steak, I also love serving it with grilled chicken, roast asparagus, steamed green beans or baked salmon. The fresh tarragon pairs beautifully with all of them.
  • Béarnaise is best enjoyed as soon as it's made, but if I need to keep it warm for a short time, I place the bowl over lukewarm water rather than reheating it directly. This helps the sauce stay smooth without curdling.

Units:
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Nutrition: per serving

  • kcal268
  • fat29g
  • saturates17g
  • carbs1g
  • sugars0.2g
  • fibre0g
  • protein2g
  • salt0.58g
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Method

  • step 1

    Put the egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add the vinegar.

  • step 2

    Finely chop the tarragon stalks and leaves separately. Melt the butter in a pan then add the chopped tarragon stalks and bring it to a simmer – the butter needs to be hot so that it will cook the egg yolks slightly.

  • step 3

    Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.

Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
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A star rating of 3.8 out of 5.25 ratings
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