Amelia Grace Béarnaise has a reputation for being one of the trickier sauces to master, and I understand exactly why — it’s essentially an emulsion held together by nothing more than egg yolks, and emulsions are notoriously easy to split if you rush them.
Once you understand the actual mechanics of what’s happening as you make it, though, béarnaise becomes far less intimidating.
This is a proper classic French sauce, tangy from a reduction of vinegar, shallots and tarragon, enriched with butter whisked in slowly over gentle heat until it turns thick, glossy and utterly luxurious.
Why Adding the Butter Slowly Is the Whole Secret
Béarnaise is what’s known as an emulsion, which means it relies on tiny droplets of fat (the butter) being suspended evenly throughout a liquid (the egg yolk and reduction), rather than separating out.
Adding the melted butter too quickly overwhelms the egg yolks’ ability to hold it in suspension, and the sauce splits — the fat separates back out, leaving you with a greasy, curdled mess rather than a smooth sauce.
Adding it very gradually, whisking constantly, gives the egg yolks time to properly incorporate each small addition before the next goes in, which is what keeps the whole sauce stable and silky.
Ingredients for Delia Smith Béarnaise Sauce
- 2 tbsp white wine vinegar
- 2 tbsp dry white wine
- 1 small shallot, finely chopped
- 1 tbsp fresh tarragon, chopped, plus extra to finish
- 3 large egg yolks
- 175g unsalted butter, melted and slightly cooled
- Salt and freshly ground black pepper
How to Make Delia Smith Béarnaise Sauce — Step by Step
Step 1 — Make the Reduction
Put the vinegar, wine, shallot and half the tarragon into a small pan. Bring to a simmer and cook until reduced to about 1 tablespoon of liquid. Strain and leave to cool slightly.
Step 2 — Set Up a Bain-Marie
Place a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water.
Step 3 — Whisk the Egg Yolks and Reduction
Add the egg yolks and the strained reduction to the bowl. Whisk constantly for 2–3 minutes, until the mixture becomes thick, pale and doubled in volume.
Step 4 — Add the Butter Very Gradually
Take the bowl off the heat briefly. Whisking constantly, add the melted butter a few drops at a time to begin with, then in a slow, thin, steady stream as the sauce starts to thicken and emulsify.
Step 5 — Return to Gentle Heat if Needed
If the sauce cools too much and stops thickening, return the bowl briefly to the pan of simmering water, whisking constantly, then take it off again.
Step 6 — Check the Consistency
Continue until all the butter is incorporated and the sauce is thick, glossy and holds its shape on the back of a spoon.
Step 7 — Season and Finish
Stir in the remaining chopped tarragon, then season with salt and pepper to taste.
Step 8 — Serve Immediately
Serve straight away, as béarnaise doesn’t hold particularly well once made.
My Top Tips for the Best Delia Smith Béarnaise Sauce
Add the butter drop by drop at the very start. This is the most critical stage — going too fast here is the most common cause of a split sauce, so be patient in those first couple of minutes.
Keep the heat gentle throughout. Too much heat will scramble the egg yolks rather than gently thickening them, so keep the water at a bare simmer, not a rolling boil.
If your sauce does split, don’t panic. Whisk a fresh egg yolk in a clean bowl, then very gradually whisk the split sauce into it, a little at a time, which will often bring it back together.
Use butter that’s melted but not hot. Butter straight from the heat can be too warm and risks cooking the egg yolks too quickly rather than emulsifying smoothly.
Make it just before serving. Béarnaise is at its very best fresh and warm, and doesn’t reheat particularly well, so time it to finish just as everything else is ready.
Serving Suggestions
Béarnaise is the classic partner for a good steak, particularly fillet or sirloin, but it’s equally wonderful spooned over grilled or poached salmon, or served alongside simple steamed asparagus for something lighter.
How to Store Delia Smith Béarnaise Sauce
In the fridge: Not recommended for long-term storage, as the emulsion is unstable and tends to separate once chilled. If you must, store covered for a few hours and gently rewarm over a bain-marie, whisking constantly.
At room temperature: Best served immediately after making, within about 30 minutes.
In the freezer: Not suitable — the emulsion will split completely once frozen and thawed.
Delia Smith Béarnaise Sauce Recipe
Ingredients
Method
- Reduce vinegar, wine, shallot and half the tarragon to about 1 tablespoon. Strain and cool slightly.
- Set a heatproof bowl over a pan of gently simmering water.
- Whisk egg yolks and reduction for 2–3 minutes until thick and pale.
- Off the heat, whisk in melted butter drop by drop, then in a slow stream.
- Return briefly to gentle heat if the sauce cools too much.
- Continue until thick and glossy.
- Stir in remaining tarragon and season.
- Serve immediately.
Notes
Frequently Asked Questions About Delia Smith Béarnaise Sauce
Why did my béarnaise split?
This almost always happens when the butter is added too quickly, particularly at the start, before the egg yolks have had a chance to properly emulsify. Slow down, especially in the first couple of minutes.
Can I fix a split sauce?
Often, yes. Start with a fresh egg yolk in a clean bowl and very gradually whisk the split sauce into it, a small amount at a time, which usually brings the emulsion back together.
Can I make béarnaise ahead of time?
It’s best made fresh just before serving, as it doesn’t hold or reheat particularly well. If you need to keep it warm briefly, sit the bowl over a pan of warm (not hot) water, whisking occasionally.
What’s the difference between béarnaise and hollandaise?
Hollandaise is flavoured simply with lemon juice, while béarnaise uses a reduction of vinegar, wine, shallots and tarragon, giving it a more complex, herby, slightly tangier flavour.
