Sorrel Béarnaise Sauce

A modern twist on the classic Béarnaise, this version incorporates sorrel for a bright, lemony depth. Perfect spooned over steak, fish, or chicken for an instant flavor upgrade.

Why You'll Love Sorrel Béarnaise Sauce

This sorrel béarnaise is a fresh twist on the classic French sauce. Bright and tangy with a delicate herbal finish, it's the ultimate way to dress up proteins like steak, fish, or roast chicken. The sorrel adds a lemony sharpness that balances the richness of the butter and egg yolks perfectly.

Tips and Tricks

• Use a double boiler to gently cook the yolks-too much heat will scramble them.
• Add butter gradually to ensure a smooth, emulsified sauce.
• Strain the vinegar reduction for a refined finish.

Variations

• Swap sorrel for tarragon for a more traditional béarnaise.
• Add a touch of Dijon mustard for extra zing.
• Use lime juice instead of lemon for a subtle citrus twist.

Substitutions

• Champagne vinegar → white wine vinegar or rice vinegar
• White pepper → freshly ground black pepper (use sparingly)
• Sorrel → spinach + a squeeze of lemon juice (for similar acidity)

Best Served With

• Grilled steak or lamb chops
• Roasted salmon or halibut
• Poached eggs or vegetables like asparagus

How to Store Leftovers

• Store in an airtight container in the fridge for up to 2 days.
• Reheat gently over a double boiler while whisking continuously.
• Do not microwave-this will break the emulsion.

Common Questions

Sorrel Béarnaise Sauce

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A modern twist on the classic Béarnaise, this version incorporates sorrel for a bright, lemony depth. Spoon it over steak, fish, or chicken for extra richness.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 6

Course: Dressing/Condiment

Cuisine: French Inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 3 large Egg yolks
• 1 tablespoon Water
• 1 tablespoon Lemon juice
• ½ cup 1 stick Unsalted butter, room temp, cubed
• Salt to taste
• 1 Shallot roughly chopped
• 2 tablespoon Champagne vinegar
• 9 White peppercorns
• 1 handful Sorrel divided, half for reduction, half fresh

Equipment

• Metal mixing bowl
• Fine Mesh Strainer
• Small sauté pan
• Saucepan (for double boiler)
• Whisk

Method

 

1. Make Vinegar Reduction: Combine chopped shallot, half of the sorrel, white pepper, and vinegar in a small sauté pan. Simmer over low heat until reduced by 80%. Strain and set aside.
2. Set Up Double Boiler: Fill a saucepan with 2 inches of water. Bring to a gentle simmer. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
3. Start the Sauce: In a metal bowl, whisk together egg yolks, water, and lemon juice.
4. Cook the Eggs: Place the bowl over the saucepan (make sure it doesn't touch the water) and whisk constantly for 2 minutes until thickened slightly.
5. Add Butter: Whisk in butter one cube at a time, ensuring each piece melts and emulsifies before adding the next.
6. Finish the Sauce: Remove from heat. Stir in the vinegar reduction, chopped fresh sorrel, a pinch of salt, and a dash of hot sauce if desired.

Notes

Storage: best made and served the same day; the emulsion breaks on reheating. If needed, hold at room temperature, not chilled, for up to 2 hours.

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