Sauce Bearnaise

11:30 am on 9 September 2013

This sauce is as good as the ingredients you use!

(Yields 1½ cups)


  • 1/4 white wine vinegar
  • 1/4 cup dry white wine or vermouth
  • 1 Tb minced shallots or green onions
  • 1 Tb minced fresh tarragon (or parsley)
  • 1/8tsp black pepper
  • Pinch of salt
  • 3 egg yolks
  • 2 Tbs cold butter
  • 1/2 to 2/3 cup of melted butter
  • 2 Tbs fresh finely chopped tarragon (or parsley)


In a small saucepan, boil the vinegar, wine, shallots, tarragon and salt and pepper over a moderate heat until the liquid has reduced to 2 tablespoons. Take off the heat and allow to cool.

Then beat the 3 egg yolks in a warmed dish over a low heat until thick. Strain in the reduction and beat. Then add 1 tbs of cold butter and continue to beat over a low heat until absorbed. Then add the next Tbs of butter until absorbed, then add, drop by drop, the melted butter. Check the seasoning and beat in the minced tarragon.

Storage tip: You can make the sauce well ahead of time and store in a vacuum flask so there's no stress at the last minute!

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