Go Back
–+ servings
bearnaise mayo in a bowl.

Béarnaise Mayo

Amanda
Béarnaise mayo is a fusion of a classic French mayonnaise with all the flavours of tarragon and shallot from béarnaise. Perfect with steak.
 
5 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Sauce
Cuisine French
Servings 4
Calories 44 kcal

Equipment

  • small saucepan
  • sharp knife
  • chopping board
  • balloon whisk
  • Mixing bowl
  • wooden spoon
  • sieve

Ingredients
 
 

  • 2 egg yolks
  • 225 ml vegetable oil
  • 1.5 tablespoon white wine
  • 1 shallot
  • 2 sprigs tarragon
  • 1.5 tablespoon white wine vinegar
  • 1 teaspoon salt to taste
  • ½ teaspoon pepper to taste
  • 1 teaspoon Dijon mustard

Instructions
 

  • Peel and chop the shallot.
  • Put the sprig of tarragon and chopped shallot in a small saucepan with the wine and vinegar over a medium heat until reduced by half.
  • Strain the liquid into a mixing bowl with the sieve.
  • Put the egg yolks and mustard into a mixing bowl and whisk together.
  • Add a drop of oil and whisk continuously until combined. Repeat this process twice.
  • Pour in the remaining oil in a steady stream, whisking continuously until thick and creamy.
  • Whisk in the vinegar reduction.
  • Remove the tarragon leaves from the stem and chop finely.
  • Stir in the chopped tarragon and season to taste.
  • The béarnaise mayo is ready to serve immediately.

Nutrition

Calories: 44kcalCarbohydrates: 2gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 97mgSodium: 602mgPotassium: 72mgFiber: 0.4gSugar: 1gVitamin A: 174IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Keyword bearnaise, mayonnaise, steak sauce
Tried this recipe?Let us know how it was!