Steak Frites Sauce

Steak Frites, a beloved classic that combines the simplicity of grilled steak with the universally adored French fries, is elevated to new heights with the right sauce. The sauce not only complements but enhances the flavors, turning a simple meal into a gourmet experience. In this guide, we delve into the world of Steak Frites Sauce, exploring various types and offering tips for creating the perfect accompaniment to this iconic dish.

Steak Frites Sauce

The secret to an unforgettable Steak Frites lies in its sauce

Here are some popular choices:

Béarnaise Sauce: A classic French sauce, rich and buttery, with a tangy tarragon flavor.

Peppercorn Sauce: A creamy sauce with a spicy kick from crushed peppercorns.

Blue Cheese Sauce: A bold and tangy sauce that pairs perfectly with the umami of steak.

Elevating Steak Frites with Exquisite Sauces

The essence of a classic Steak Frites meal transcends its simple elements when paired with the perfect sauce. The right accompaniment can enrich the dish, making every bite a gourmet indulgence. Our exploration into the world of sauces for Steak Frites reveals an array of flavors designed to complement and enhance this timeless dish.

Creating the perfect sauce for Steak Frites involves more than just following a recipe. It’s about mastering techniques and understanding ingredients. For instance, the Béarnaise Sauce requires gentle heat to emulsify the butter without curdling the eggs. Explore detailed guides and tips on enhancing your culinary skills.


Can I prepare the sauce in advance?

Yes, most sauces can be made ahead and gently reheated.

What if my sauce separates?

Slowly whisk in a few tablespoons of warm water to emulsify again.

How can I adjust the sauce’s thickness?

Use a reduction method for thinner sauces or a cornstarch slurry for thicker ones.

Discover the basics of crafting these sauces with Gabriela’s comprehensive recipes collection.

Steak Frites Sauce

The Journey to Sauce Perfection

The right sauce can transform your Steak Frites from a simple dish to a memorable meal. Experiment with different ingredients, respect the cooking process, and don’t be afraid to adjust to your taste. The journey to finding your perfect Steak Frites sauce is one of culinary exploration and personal preference.

Proper Storage and Reheating Methods for Béarnaise Sauce

Béarnaise sauce can be stored, although it is best enjoyed fresh. If you need to store it, here are some tips:

Refrigeration: Place the sauce in an airtight container and keep it in the refrigerator. It should be consumed within one to two days for the best quality.

Reheating: To reheat the sauce, do so gently over a double boiler on low heat, whisking constantly to prevent separation. You can also reheat it in a microwave at a low power setting, in short bursts, stirring frequently.

Freezing: Freezing Béarnaise sauce is not recommended as it can cause the sauce to separate and lose its creamy texture upon thawing.

When storing the sauce, ensure it is cooled down to room temperature before refrigerating to prevent bacterial growth. Always reheat only the amount you plan to use, as repeated reheating can deteriorate the quality of the sauce.


Steak Frites Sauce

  • Author: Gabriela cardenas
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian


  • 3 tablespoons white wine vinegar
  • 2 tablespoons dry white wine
  • 1 tablespoon minced shallots
  • 1 teaspoon dried tarragon (or 1 tablespoon fresh tarragon)
  • 3 egg yolks
  • 1 stick (1/2 cup) unsalted butter, melted and slightly cooled
  • Salt and pepper to taste
  • A pinch of cayenne pepper (optional)


  1. Combine Vinegar Mixture: In a small saucepan, combine the white wine vinegar, white wine, minced shallots, and tarragon. Simmer over medium heat until the liquid is reduced by half. Strain the reduction into a bowl, discarding the solids.

  2. Prepare Egg Yolk Mixture: In a heatproof bowl, whisk the egg yolks until smooth. Gradually whisk in the vinegar reduction.

  3. Double Boiler: Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl does not touch the water. Whisk the mixture constantly until it thickens and doubles in volume.

  4. Add Butter: Remove the bowl from heat. Slowly drizzle in the melted butter while whisking constantly until the sauce is thickened and smooth. Season with salt, pepper, and a pinch of cayenne pepper if desired.

  5. Serve: Serve immediately with Steak Frites or your preferred dish.


  • Fresh Tarragon: If available, use fresh tarragon for a more vibrant flavor.
  • Consistency: If the sauce is too thick, whisk in a few teaspoons of warm water to reach the desired consistency.
  • Preventing Curdling: Keep the heat low to prevent the eggs from curdling. If the sauce begins to separate, remove from heat and whisk vigorously.
  • Storage: Béarnaise sauce is best enjoyed fresh. However, if you must store it, keep it in a thermos to maintain warmth or gently reheat over low heat, adding water if necessary.

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To enhance your culinary skills and dive deeper into the art of this classic French sauce, explore Serious Eats’ Guide to Béarnaise Sauce.

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