Bearnaise Sauce

Béarnaise is best served fresh. Due to the egg yolks and butter, it does not store well.

Use high-quality butter for the best flavor.

Whisk the egg yolks and butter gently and gradually to create a stable emulsion.

Don't let the sauce boil, as this will cause the eggs to scramble.

Add fresh tarragon and a squeeze of lemon juice just before serving for brightness.

Steak (filet mignon, ribeye)

Grilled chicken or fish

Asparagus

Roasted potatoes

Overheating the sauce, which causes it to break or the eggs to scramble.

Adding the butter too quickly, leading to a thin or separated sauce.

Not reducing the vinegar and shallots enough, resulting in a weak flavor base.