Best Easy Bearnaise Sauce Recipes

Sunny's T-Bone Steak with Easy Bearnaise Sauce image

Provided by Sunny Anderson

Time 20m

Yield 2 servings

Number Of Ingredients 10

Two 1-inch-thick T-bone steaks
Kosher salt and fresh ground pepper
3 tablespoons canola oil
2 large egg yolks
3 teaspoons lemon juice
1 stick unsalted butter, melted
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh chives
1 tablespoon minced red onion
1 teaspoon fresh thyme leaves

Steps:

For the T-bone steaks: Heat a large cast-iron griddle or skillet over medium-high heat. Generously sprinkle both sides of the steaks with salt and pepper.
Add the oil to the griddle. Add the steaks and cook until nicely browned, 3 to 4 minutes per side for medium-rare. Remove from the heat, then tent with foil and let rest for 5 minutes before slicing.
For the easy bearnaise sauce: Add the yolks and lemon juice to a blender. Turn on the blender and slowly stream in the melted butter. Once all the butter is incorporated, season with salt and pepper. Remove the sauce to a bowl over a bain marie (hot water) and keep warm. Add the chives, red onion and thyme and stir to combine. Taste and adjust the seasoning with a little more salt and pepper. Remove from the heat and add to a serving bowl.
Serve the bearnaise sauce over the steaks.

Super Easy Béarnaise Sauce image

Provided by On-the-Mark

Categories Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

Steps:

In small saucepan over medium-low heat combine lemon juice with onion and tarragon.
Simmer 2 minutes.
Reduce heat to low and add mayonnaise, milk, mustard, salt and pepper.
Whisk until smooth.
Cook, stirring occasionally, 3 minutes or just until hot. Do not boil.

Nutrition Facts : Calories 137.6, Fat 11, SaturatedFat 2.1, Cholesterol 11.9, Sodium 383.4, Carbohydrate 9.2, Fiber 0.1, Sugar 2.1, Protein 1.4

EASY Bearnaise Sauce Recipe image

Provided by @MakeItYours

Number Of Ingredients 8

2 tbsp minced shallot (1 small shallot)
¼ cup white wine vinegar
½ tsp fresh cracked black pepper
1 tbsp chopped tarragon leaves (plus 1 teaspoon)
2 egg yolks
12 tbsp unsalted butter, melted
1 tsp lemon juice
Kosher salt (to taste)

Steps:

In a small skillet, add the shallots, vinegar, pepper and 1 TBSP tarragon leaves and bring to a boil over medium heat. Reduce heat to a simmer and cook until almost all of the liquid has evaporated. Remove from heat and place in a metal mixing bowl. Allow to cool.
Meanwhile, fill a small saucepan with an inch or two of water. Bring to a boil over medium-high heat.
To the cooled shallot mixture, add the egg yolks and 1 TBSP water. Whisk to combine.
Place the metal bowl over the saucepan of boiling water and turn the heat down to low. Keep an eye to be sure the bowl isn't touching the boiling water.
Whisk the egg-shallot mixture until it begins to thicken, about 5-6 minutes.
Gradually whisk in the butter, a splash at a time. Continue whisking until the sauce has emulsified.
Remove from the heat and add the lemon juice and remaining 1 tsp. tarragon leaves. Season with salt, to taste. Serve.