For best results, use a double boiler or a heat-proof bowl set over a simmering pot of water to gently cook the sauce. Ensure the heat remains low to prevent the eggs from curdling. Taste and adjust seasoning as needed. A squeeze of lemon juice can brighten the flavors further. This sauce is best served immediately but can be kept warm in a thermos or over very low heat, whisking occasionally, for up to 30 minutes.
Kaden Cole
Jun 22, 2025I was skeptical about a butterless Bearnaise, but this recipe is fantastic! It's light, flavorful, and so easy to make.
Marilou Hills
Apr 1, 2025The key is to keep the heat low and whisk constantly. My first batch curdled, but the second was perfect!
Mary Ledner
Mar 30, 2025This is my go-to Bearnaise recipe now. It's healthier and tastes just as good as the traditional version.