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BearnaiseSauce 0 Picture


  • 1/4 c white wine or tarragon vinegar
  • 1/4 c white wine
  • 1 Tbsp green onions,chopped
  • pinch of tarragon,chervil,thyme and a fragment of bay leaf
  • Salt and pepper
  • 3 egg yolks
  • 1 cup clarified butter
  • lemon juice



Step 1

Place liquids in an enameled pan and add seasoning
Cook to reduce to 2 Tbsps
Strain into top of double boiler
Add egg yolks,salt and pepper
Blend together well
Place over barely simmering water and on a low heat
Now whisk or beat with a rotary beater until thick
Start adding clarified butter bit by bit
Scrape the insides of the dish with a rubber spatula from time to time making sure the whole mass is being mixed at all times
The beating of the butter should take about 10 min-don't rush it
Taste and adjust the seasonings
The sharpness of the sauce may be accentuated with a squeeze of lemon juice or a dash of cayenne
If it is ruined add,a little at a time,to a beaten egg yolk


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