Gordon Ramsay Bearnaise Sauce Recipe

This Gordon Ramsay Béarnaise Sauce is a creamy and rich recipe, which is made with fresh tarragon and egg yolks. It’s the perfect sauce for steak, ready in about 20 minutes.

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Gordon Ramsay Béarnaise Sauce Recipe Ingredients

• 60ml white wine vinegar
• 60ml dry white wine
• 1 small shallot, minced
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon finely chopped fresh tarragon
• 2 large egg yolks
• 170g unsalted butter, melted
• Kosher salt, to taste

How To Make Gordon Ramsay Béarnaise Sauce Recipe

1. Prepare the Vinegar Reduction: In a small saucepan, combine the white wine vinegar, dry white wine, minced shallot, black pepper, and half of the chopped fresh tarragon. Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for 3-5 minutes, or until the liquid has reduced to about 2 teaspoons. Remove from the heat and let it cool completely.
2. Set Up a Double Boiler: Fill a small saucepan about halfway with water and bring it to a gentle simmer over low heat.
3. Whisk the Egg Yolks: In a heatproof bowl that can sit over the saucepan without touching the water, add the cooled vinegar reduction, 1 tablespoon of room temperature water, and the two egg yolks. Whisk them together.
4. Cook the Egg Mixture: Place the bowl over the simmering water. Whisk continuously for 5-7 minutes. The mixture will thicken, become pale, and nearly quadruple in volume. Be careful not to let it get too hot.
5. Emulsify the Butter: While still whisking, begin adding the melted butter very slowly, just a tablespoon at a time. Make sure each addition is fully incorporated before adding the next. Once all the butter is added, the sauce should be smooth and thick.
6. Season and Serve: Remove the bowl from the heat. Stir in the remaining fresh tarragon. Season to taste with kosher salt and more black pepper if needed. Serve immediately.

Recipe Tips

• Why is fresh tarragon so important? Fresh tarragon has a delicate, anise-like flavor that is the signature of a classic Béarnaise. Dried tarragon can be overpowering and taste medicinal, so fresh is always best.
• How do I prevent the eggs from scrambling? The key is constant whisking and gentle, indirect heat. The double boiler prevents the eggs from getting too hot, and constant motion ensures they cook evenly into a smooth, airy sauce rather than scrambling.
• What’s the secret to a smooth, stable sauce? Adding the melted butter very slowly is crucial. If you add it too quickly, the emulsion will break and the sauce will split. A slow, steady stream while whisking constantly is the key.
• Why use a double boiler? A double boiler (or a bowl set over a pan of simmering water) provides gentle, indirect heat. This is essential for delicate egg-based sauces like Béarnaise, as it allows you to thicken the sauce without the high risk of overcooking and scrambling the eggs.

What To Serve With Béarnaise Sauce

This classic French sauce is the ultimate accompaniment for steak, but also pairs beautifully with:

• Pan-seared or grilled steak (especially fillet mignon or sirloin)
• Grilled or poached salmon
• Steamed asparagus
• As a luxurious topping for poached eggs (Eggs Benedict-style)

How To Store Béarnaise Sauce

• Béarnaise is best served immediately. It is an emulsion that can be difficult to store and reheat.
• If you must store it, let it cool and place it in an airtight container in the refrigerator for up to 2 days. Reheat very gently in a double boiler, whisking constantly. Note that it may split.

Béarnaise Sauce Nutrition Facts

• Calories: 120kcal
• Carbohydrates: 2g
• Protein: 2g
• Fat: 12g
• Saturated Fat: 7g
• Sodium: 150mg
• Fiber: 0.1g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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