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A glass jar filled with creamy, yellow salad dressing speckled with green herbs, placed on a light gray textured surface.

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
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Dressing/Condiment
Cuisine: French Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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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