Paris, 1836. Created at the Pavillon Henri IV restaurant in Saint-Germain-en-Laye, outside Paris, and named after the region of Bearn in southwestern France — the birthplace of Henri IV. The sauce's association with steak is so strong that ordering steak without Bearnaise at a French brasserie feels incomplete.
Bearnaise is hollandaise with a tarragon-shallot reduction instead of the plain reduction. It is the sauce of the steakhouse — the sauce that has defined the relationship between charred beef and creamy, tarragon-scented butter for 150 years. The technique is identical to hollandaise; the flavour is its own category.
Saint-Estephe or Pauillac from Bordeaux — the structured tannins of Cabernet Sauvignon-dominant Bordeaux and the tarragon in Bearnaise have a documented affinity. Both have a herbal, leafy quality. Alternatively, a Pessac-Leognan Blanc alongside the sauce itself.
{"The reduction: white wine vinegar, dry white wine, finely chopped shallot, black peppercorns, and fresh tarragon stems. Reduce by three-quarters — the deep, concentrated reduction is the flavour foundation of the sauce","Strain the reduction — the tarragon stems and shallot are discarded; only the aromatic liquid remains","The sabayon and butter addition follow the exact hollandaise technique: 4 yolks cooked over a bain-marie with the reduction until ribbons form, then clarified butter added in a slow stream while whisking","Fresh tarragon chopped finely and added at the end (never during cooking) — the heat destroys the delicate anise flavour of tarragon. The final tarragon is what makes it Bearnaise","Season with a small pinch of cayenne and a squeeze of lemon at the end — the cayenne should be barely detectable, just a background warmth","Temperature maintenance: serve at 55-60C. Bearnaise held at room temperature for more than 20 minutes begins to break and the tarragon loses its freshness"}
The moment where Bearnaise lives or dies is the final tarragon addition — the quantity should be generous. Bearnaise should taste unmistakably of tarragon, not of egg and butter with a whisper of herb. Two tablespoons of chopped fresh tarragon per 300ml of sauce is the correct quantity. The fresh tarragon leaves should be visible as bright green specks throughout the pale gold sauce.
{"Over-reducing the tarragon: a bitter, over-reduced tarragon produces a sharp, harsh sauce","Adding fresh tarragon too early: the heat destroys the anise character","Sauce too cold: Bearnaise that has cooled below 50C thickens unpleasantly and the butter begins to separate"}