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Bearnaise Sauce


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  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 3 tablespoons shallots, minced
  • 1 tablespoon fresh tarragon, chopped
  • 2 -3 tablespoons water
  • 4 egg yolks
  • 1 cup unsalted butter, melted
  • 1/2 lemon, juice of
  • salt, to taste
  • white pepper, to taste
  • cayenne, to taste
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Servings 1
Cooking time 20mins


Step 1

Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat.
2Boil until liquid is evaporated, about 5 minutes.
3Remove from heat and add water, then whisk in egg yolks until frothy.
4Drizzle in butter, whisking constantly to incorporate.
5Sauce should be thick, but thin it with a little water if needed.
6If it is too thin, return to heat and whisk constantly until thickened.
7Strain sauce through a medium mesh strainer into a heat proof cup.
8Season with lemon juice, salt, white pepper and cayenne.

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