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Bearnaise Sauce


Paula Deen

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  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1 shallot, minced
  • 3 Tbsp. warm water
  • 2 tsp. dried tarragon leaves
  • 4 egg yolks
  • 1 cup butter, at room temperature
  • 1/8 tsp. salt
  • 1/8 tsp. ground white pepper



Step 1

In a medium saucepan, combine vinegar, wine and shallot. Bring to a boil over medium-high heat; and boil until liquid is reduced to about 1 tablespoon. Strain liquid, discarding solids. Return liquid to saucepan.

Whisk in warm water and tarragon. Add egg yolks, one at a time, stirring with a whisk until frothy. Cook, whisking constantly, over low heat, 2 mins. Gradually add butter, whisking after each addition until butter has melted and sauce has thickened. Whisk in salt and pepper.

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