Béarnaise Sauce Recipe

September 24, 2019 0 Comments

Bearnaise Sauce Recipe

How to Prepare Restaurant Quality Béarnaise Sauce

Béarnaise is basically a tarragon-infused hollandaise sauce. Hollandaise is one of the grand or mother sauces of classic French cuisine. It is also one of the most challenging to make and might take a little practice. But your efforts will be rewarded. This is a decadently delicious sauce.

Best served with:

Beef, particularly steaks

Fresh Tarragon


Bearnaise Sauce Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Bearnaise Sauce Recipe


1 shallot, minced

3 oz. tarragon vinegar

3 oz. dry white wine

Salt and pepper to taste

4 oz. water

6 egg yolks

12 oz. clarified butter

3 tablespoons chopped tarragon

How To Prepare At Home

Place the shallot, vinegar and wine with some salt and pepper in a small saucepan and reduce it until it’s almost dry. Add the water and remove from the heat to cool somewhat.

Strain it if you wish to remove the shallot.

Place a good-sized stainless steel bowl over another pot with simmering water, (a.k.a., a bain-marie). The water in the pot should be low enough so that it does not touch the bottom of the bowl.

Combine the vinegar, wine and water mixture and the egg yolks in the bowl.

Begin whisking incessantly until the yolks form ribbons, lighten in color and increase in volume. Make sure the heat under the simmering water is not too high but just enough to keep it lightly simmering. Too much heat and the eggs can begin to scramble.

You can even briefly remove the bowl from the heat from time to time to limit the temperature.

Add the butter in increments, constantly whisking. Once the butter is fully incorporated, strain the sauce to remove any coagulated egg particles.

Finish with the tarragon and additional salt and pepper if necessary.



Last modified on Sun 3 November 2019 12:50 pm

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