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Bearnaise Sauce


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  • Strain, season with:
  • Bring to a boil; reduce
  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 3 tbsp shallots, minced
  • 1 tbsp fresh tarragon, chopped
  • Off heat, add;
  • 2-3 tbsp water
  • 4 egg yolks
  • Gradually drizzle in
  • 1 cup unsalted butter
  • Lemon, slat and pepper and cayenne to taste


Servings 2


Step 1

Bring vinegar, wine, shallots and tarragon to a boil. Boil until liquid is evaporated. About 5 minutes

Off heat, add water then whisk in egg yolks until frothy.

Drizzle in butter whisking constantly. Sauce should be thick, but thin with a little water if needed.

Strain sauce through strainer into a heatproof cup.
Season with lemon juice, salt and pepper.

To keep sauce warm put water in sauce pan then put cup in water and keep on low heat.


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