Delia Smith Béarnaise Sauce Recipe

Delia Smith Béarnaise Sauce is made with a potent reduction of white wine vinegar, shallots, and tarragon stalks, emulsified with rich egg yolks and hot foaming butter. The result is a thick, glossy, and luxurious sauce with a distinct aniseed flavor from fresh tarragon that pairs famously with steak. It is the ultimate classic French sauce that Delia has simplified for the home cook, removing the fear of curdling.

Delia Smith Béarnaise Sauce Ingredients

For the Reduction:

• 2 tablespoons White Wine Vinegar: Provides the sharp acidity needed to cut through the butter.
• 2 tablespoons Dry White Wine: Adds complexity to the acid base.
• 1 Shallot: Peeled and finely chopped.
• 2 sprigs Fresh Tarragon: Stalks and leaves separated (use stalks here).
• 6 Black Peppercorns: Crushed lightly.

For the Sauce:

• 2 Large Egg Yolks: Room temperature is best.
• 175g (6 oz) Butter: Cut into cubes. Delia often uses salted butter, but if using unsalted, add a pinch of salt.
• 1 tablespoon Fresh Tarragon: Finely chopped (using the leaves reserved from above).
• Squeeze of Lemon Juice: To finish.
• Salt and Black Pepper: To taste.

How To Make Delia Smith Béarnaise Sauce

1. Make the reduction: Place the white wine vinegar, white wine, chopped shallot, crushed peppercorns, and the stalks from the tarragon sprigs into a small saucepan. Bring the mixture to a boil and boil briskly until the liquid has reduced down to about 1 tablespoon. This concentrated essence is the heart of the flavor.
2. Strain the liquid: Remove the pan from the heat. Strain the reduction through a small sieve into a jug or small bowl, pressing down on the shallots and herbs to extract every drop of flavor. Discard the solids.
3. Melt the butter: Place the cubed butter into the saucepan (no need to wash it out). Heat gently until the butter has melted and begins to foam. It needs to be hot enough to cook the egg yolks slightly when poured, but not burnt.
4. Blend the base: While the butter melts, place the egg yolks and the strained reduction liquid into a blender or food processor. Blend for a few seconds to combine.
5. Emulsify the sauce: With the blender running on a medium speed, pour the hot, foaming butter in a thin, steady stream through the feeder tube. As the butter hits the eggs, the mixture will thicken instantly into a creamy, mayonnaise-like consistency.
6. Finish the flavor: Pour the thickened sauce into a serving bowl or jug. Stir in the finely chopped fresh tarragon leaves. Taste and adjust with a squeeze of lemon juice, salt, and freshly ground black pepper if needed. Serve warm.

Recipe Tips

• Butter Temperature: The success of the blender method relies on the heat of the butter. It must be foaming (about 100°C) when it hits the eggs. This heat pasteurizes the yolks and thickens the sauce simultaneously.
• Pouring Speed: Pour the butter slowly. If you dump it all in at once, the sauce may split (separate into oil and egg). A steady, thin trickle ensures a stable emulsion.
• Tarragon Prep: Delia insists on using the stalks for the reduction and the leaves for the finish. This maximizes the flavor extraction without wasting any part of the herb.
• Sauce Thickness: If the sauce is too thick (like stiff mayonnaise), you can whisk in a teaspoon of warm water or lemon juice to loosen it to a pouring consistency.

What To Serve With Béarnaise Sauce?

This sauce is the traditional and undisputed partner for a grilled steak (fillet or sirloin) and French fries. However, its aniseed notes also make it a spectacular accompaniment for grilled salmon or poached white fish. For a vegetarian option, ladle it generously over roasted asparagus or steamed broccoli to elevate simple vegetables into a luxury course.

How To Store Leftovers Béarnaise Sauce?

• Keep Warm: Béarnaise is difficult to reheat once cooled as the butter sets hard and re-melting it usually causes it to split. It is best to keep it warm in a pre-heated thermos flask if not serving immediately.
• Refrigerate: You can store leftovers in the fridge for 2 days. It will set like butter. Use it cold as a flavored butter on hot vegetables, or let it come to room temperature naturally (do not microwave).

Béarnaise Sauce Nutrition Facts

• Calories: ~350 kcal
• Fat: 38g
• Carbohydrates: 1g
• Protein: 2g
• Nutrition information is estimated per serving based on 4 generous portions.

FAQs

Try More Recipes:

• Delia Smith All In One White Sauce Recipe
• Delia Smith White Sauce​ Lasagne Recipe
• Delia Smith Cheese Sauce​ Recipe