Menu Enter a recipe name, ingredient, keyword...

Bearnaise Sauce


Google Ads
Rate this recipe 0/5 (0 Votes)
Bearnaise Sauce 0 Picture


  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 3 T shallots, minced
  • 1 T chopped fresh tarragon
  • 2-3 T water
  • 4 egg yolks
  • 1 cup unsalted butter, melted
  • juice of half a lemon
  • salt, white pepper and cayenne to taste


Servings 1


Step 1


Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat. Boil until liquid is evaporated, about 5 minutes. Remove from the heat and add water, then whisk in egg yolks until frothy.

Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. It it’s too thin, return it to low heat and whisk constantly until thickened.

Strain sauce through a medium-mesh strainer into a heatproof cup. Season with lemon juice, salt, white and cayenne peppers.

Serve Bearnaise sauce with beef, fish, or vegetables. Delicious on steak.

Review this recipe