Traditional Béarnaise Sauce

Traditional Béarnaise Sauce

A tangy, herb-flecked butter sauce built on a reduced shallot vinegar and silky egg yolks.

Total 30 min Makes 16 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs, Dairy

This classic French sauce starts with a tarragon-vinegar reduction whisked into egg yolks, then slowly enriched with warm clarified butter until glossy and thick. Spooned over grilled steak, roasted salmon, or asparagus, it delivers a rich, tangy counterpoint to simple proteins and vegetables.

Ingredients

  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 2 tablespoons shallot, minced
  • 2 tablespoons fresh tarragon, chopped, divided
  • 3 black peppercorns, crushed
  • 3 egg yolks
  • 1 tablespoon water
  • 1 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 0 salt, to taste
  • 0 cayenne pepper, to taste

Method

  1. In a small saucepan, combine the white wine vinegar, white wine, minced shallot, half the tarragon, and crushed peppercorns.

  2. Bring the mixture to a simmer over medium heat and cook until reduced to about 2 tablespoons of liquid.

  3. Strain the reduction through a fine mesh sieve into a small bowl, discarding the solids, and let cool slightly.

  4. In a heatproof bowl set over a pot of barely simmering water, whisk the egg yolks, water, and cooled reduction together until pale and slightly thickened.

  5. Whisking constantly, drizzle in the warm melted butter very slowly, allowing the sauce to emulsify and thicken before adding more.

  6. Remove from heat once all the butter is incorporated and the sauce is thick and glossy. Stir in the lemon juice and remaining chopped tarragon.

  7. Season with salt and a pinch of cayenne pepper to taste. Serve immediately, keeping the sauce warm but not hot.

Rate this recipe

★ 3.9 (1)

Traditional Béarnaise Sauce

This classic French sauce starts with a tarragon-vinegar reduction whisked into egg yolks, then slowly enriched with warm clarified butter until glossy and thick. Spooned over grilled steak, roasted salmon, or asparagus, it delivers a rich, tangy counterpoint to simple proteins and vegetables.

30 min 16 oz 210 cal

Ingredients

  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 2 tablespoons shallot, minced
  • 2 tablespoons fresh tarragon, chopped, divided
  • 3 black peppercorns, crushed
  • 3 egg yolks
  • 1 tablespoon water
  • 1 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 0 salt, to taste
  • 0 cayenne pepper, to taste

Method

  1. 1

    In a small saucepan, combine the white wine vinegar, white wine, minced shallot, half the tarragon, and crushed peppercorns.

  2. 2

    Bring the mixture to a simmer over medium heat and cook until reduced to about 2 tablespoons of liquid.

  3. 3

    Strain the reduction through a fine mesh sieve into a small bowl, discarding the solids, and let cool slightly.

  4. 4

    In a heatproof bowl set over a pot of barely simmering water, whisk the egg yolks, water, and cooled reduction together until pale and slightly thickened.

  5. 5

    Whisking constantly, drizzle in the warm melted butter very slowly, allowing the sauce to emulsify and thicken before adding more.

  6. 6

    Remove from heat once all the butter is incorporated and the sauce is thick and glossy. Stir in the lemon juice and remaining chopped tarragon.

  7. 7

    Season with salt and a pinch of cayenne pepper to taste. Serve immediately, keeping the sauce warm but not hot.