Gordon Ramsay Bearnaise Sauce

Gordon Ramsay’s Béarnaise Sauce is a classic French sauce that elevates any dish it accompanies made with egg yolks, tarragon, and butter, it’s a luxurious addition to steaks and vegetables. The sauce takes about 20-30 minutes to prepare.

💗 Why You’ll Love This Gordon Ramsay Bearnaise Sauce Recipe:

• It’s rich and creamy.
• Adds gourmet flair to simple dishes.
• Quick to make with common ingredients.

❓ What Is Gordon Ramsay Bearnaise Sauce Recipe?

Gordon Ramsay’s take on Béarnaise Sauce is a culinary masterpiece that combines the tanginess of white wine vinegar with the aromatic flavors of fresh tarragon and shallots. The sauce is thickened with egg yolks and given a velvety texture with melted unsalted butter.

📜 Gordon Ramsay Bearnaise Sauce Ingredients

• ¼ cup white wine vinegar
• ¼ cup dry white wine
• 1 small minced shallot
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon finely chopped fresh tarragon
• 2 large egg yolks
• ¾ cup unsalted butter, melted
• Kosher salt, to taste

👩‍🍳 How To Make Gordon Ramsay Bearnaise Sauce

1. Combine the vinegar, wine, shallot, pepper, and tarragon leaves in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer.
2. Simmer the vinegar mixture for 3-5 minutes, or until the liquid is reduced to roughly 2 teaspoons. Remove from the heat and allow it cool completely.
3. Fill a small saucepan or double broiler (or bain-marie) halfway with water and bring to a boil over medium-high heat.
4. Meanwhile, place the cooled vinegar mixture in a small heatproof bowl large enough to sit on a saucepan of simmering water (or the bowl of a double broiler). Whisk in 1 tablespoon of room temperature water and the egg yolks to the vinegar mixture.
5. Reduce the heat to low and place the egg mixture-filled bowl over the saucepan, making sure it does not touch the water. Whisk the yolk mixture for 5-7 minutes, or until thickened and nearly quadrupled in volume.
6. 1 tablespoon of melted butter at a time, stirring slowly between additions, until emulsified. Remove the bowl from the heat as needed to prevent the sauce from overheating. Season with salt and pepper, then sprinkle with the remaining tarragon and serve right away.

💭 Recipe Tips

• Make sure to finely mince the shallot for a smoother sauce texture.
• Use freshly ground black pepper for a more robust flavor.
• When reducing the vinegar mixture, keep an eye on it to avoid over-reducing.
• Whisk the egg yolks well to ensure the sauce thickens properly.
• Add the melted butter gradually to achieve a smooth, emulsified texture.

🍗 What Goes Well With Gordon Ramsay Bearnaise Sauce?

This Béarnaise sauce is a hit with steak and grilled chicken, adding a rich, gourmet touch it’s not just for meats try it on asparagus or roasted potatoes to elevate your veggies.

🎚 How To Store Leftovers Gordon Ramsay Bearnaise Sauce?

• Refrigerate: Store your leftovers Bearnaise Sauce in an airtight container for up to 2 days.
• Freeze: Freeze Gordon Ramsay Bearnaise Sauce in ice cube trays and use within a month.

🥵 How To Reheat Gordon Ramsay Bearnaise Sauce?

• Stovetop: Heat Bearnaise Sauce on low, stirring constantly until smooth for up 2-3 minutes.
• Microwave: Use 50% power, heat Bearnaise Sauce in 30-second intervals, stirring each time.

FAQs

Gordon Ramsay Bearnaise Sauce

Erin Table for Seven

Gordon Ramsay’s Béarnaise Sauce is a classic French sauce that elevates any dish it accompanies made with egg yolks, tarragon, and butter, it’s a luxurious addition to steaks and vegetables. The sauce takes about 20-30 minutes to prepare.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Sauce

Cuisine British

Servings 6

Calories 240 kcal

Ingredients

  

1x2x3x

• ¼ cup white wine vinegar
• ¼ cup dry white wine
• 1 small minced shallot
• ½ teaspoon freshly ground black pepper plus more to taste
• 1 tablespoon finely chopped fresh tarragon
• 2 large egg yolks
• ¾ cup unsalted butter melted
• Kosher salt to taste

Instructions

 

• Combine the vinegar, wine, shallot, pepper, and tarragon leaves in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer.
• Simmer the vinegar mixture for 3-5 minutes, or until the liquid is reduced to roughly 2 teaspoons. Remove from the heat and allow it cool completely.
• Fill a small saucepan or double broiler (or bain-marie) halfway with water and bring to a boil over medium-high heat.
• Meanwhile, place the cooled vinegar mixture in a small heatproof bowl large enough to sit on a saucepan of simmering water (or the bowl of a double broiler). Whisk in 1 tablespoon of room temperature water and the egg yolks to the vinegar mixture.
• Reduce the heat to low and place the egg mixture-filled bowl over the saucepan, making sure it does not touch the water. Whisk the yolk mixture for 5-7 minutes, or until thickened and nearly quadrupled in volume.
• Add 1 tablespoon of melted butter at a time, stirring slowly between additions, until emulsified. Remove the bowl from the heat as needed to prevent the sauce from overheating. Season with salt and pepper, sprinkle with tarragon and serve right away.

Notes

• Make sure to finely mince the shallot for a smoother sauce texture.
• Use freshly ground black pepper for a more robust flavor.
• When reducing the vinegar mixture, keep an eye on it to avoid over-reducing.
• Whisk the egg yolks well to ensure the sauce thickens properly.
• Add the melted butter gradually to achieve a smooth, emulsified texture.

Nutrition

Calories: 240kcalCarbohydrates: 2gProtein: 2gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 126mgSodium: 9mgPotassium: 76mgFiber: 0.3gSugar: 0.5gVitamin A: 846IUVitamin C: 1mgCalcium: 32mgIron: 1mg

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