The easiest béarnaise in the world

How to make béarnaise – the easy way

It is pretty straightforward to make a béarnaise with Ztove. You can even do it using only one pot. You can use either homemade béarnaise extract or a store-bought version.

Step 1

Pour your béarnaise essence into a 1.5 L pot and set the temperature to 75 ºC. The more essence you add, the more acidic the final sauce will be. If you only add a little, your bearnaise will taste more like butter. It is just a matter of preference.

Step 2

In the classic method of béarnaise, it is necessary to clarify the butter first, but if you follow our method, you will avoid this step.

Take a whole packet of butter and divide it into 8 cubes. Start by adding one cube of butter and whisk thoroughly. When it starts to thicken a little, add the remaining butter a few cubes at a time while you keep whisking. Pretty soon, it should start to thicken slightly and turn into a thin and creamy sauce.

It is important that the essence is added to the pan first and that the butter is added little by little while whisking until the butter is melted. If the butter is melted before the essence is added, the method won’t work.

Step 3

Now you have an emulsified butter sauce. Lower the temperature to 60 ºC and add the egg yolks while whisking. The egg yolks will thicken the sauce even more. When your sauce is creamy and delicious, you can season it with salt and chopped tarragon.

Depending on how thick you want your béarnaise, you can add a little water to dilute it. Here, a few drops are enough. Be careful how much you add at one time to keep the sauce from separating.

Set the temperature to 58 ºC and put the lid on. Now the sauce can keep warm until you are ready to serve. Stir occasionally if the sauce is left to stand for a long time, and add a few drops of extra water just before serving if it has thickened too much.

What is a béarnaise sauce? With what does it pair well?

A béarnaise is one of the classic sauces. It is an emulsified sauce made mainly from egg yolks and butter. It is a versatile sauce that goes well with almost everything. The most popular dish with béarnaise is probably Steak Béarnaise, where the creamy sauce is served with a juicy steak and crispy french fries. The sauce is also great with potatoes and vegetables.

If you replace the béarnaise essence with lemon juice and leave out the tarragon, you can make hollandaise with the same method. Hollandaise has a different flavour profile and goes incredibly well with fish, eggs benedict and many different vegetables. Hollandaise is, in particular, a super tasty accompaniment to peeled white asparagus,

With Ztove’s temperature control, this temperature-sensitive dish, and other classic sauces, can easily find a permanent place in your kitchen without breaking a sweat. They are certain winners when you want to impress your friends, at big celebrations and also at everyday meals.