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Bearnaise Sauce


Serve with oven roasted fillet of beef.

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  • 1/4 cup dry white wine, such as sancerre or sauvignon blanc
  • 2 tablespoons sherry vinegar
  • 1 tablespoon minced shallot
  • 1/4 teaspoon kosher salt
  • 4 teaspoons chopped tarragon
  • 3 egg yolks
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/4 teaspoon freshly ground black pepper


Servings 6
Preparation time 15mins
Cooking time 40mins


Step 1

1. Combine the wine, vinegar, shallot, and salt in a small saucepan. Bring to a boil, then reduce heat to medium-high. Cook 2-3 minutes. Add 2 teaspoons of the tarragon. Cool to room temperature.

2. Put the egg yolks into a blender and add the cooled wine mixture. In a small saucepan, heat the butter until bubbling.

3. Blend the yolks and wine. Pour in the melted butter in a slow steady stream. Add the black pepper and the remaining tarragon. The sauce will be thick and creamy. Serve right away with oven-roasted fillet of beef.


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