Bearnaise Sauce

Bearnaise Sauce

5 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Try this Bearnaise Sauce recipe, or contribute your own.


3 tablespoons White vinegar
3 tablespoons White wine
10 Peppercorns; crushed
2 tablespoons shallots; Finely-chopped
1 tablespoon tarragon; Chopped
1 tablespoon Water
3 Egg yolks
1 cup Unsalted butter; melted
Salt; to taste
Black Pepper; freshly ground
1 tablespoon parsley; Finely-chopped

Original recipe makes 6



In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool.

Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes.

In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.

Verified by stevemur
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Comment or review

This recipe is so easy, if you just follow the instructions. One time I made it and forgot to add the water and let the mixture cool before adding the egg yolks, and i ended up with scrambled eggs. Every other time when I followed every instruction it went perfectly! Amazing taste. Served it with eggs benedict.
Aeb1 7y ago

It was a bit complex to do but the taste was wonderful. I served it over Beef Wellington for a special dinner.
promfh 8y ago

[I made edits to this recipe.]
stevemur 8y ago

I love bearnaise sauce, and this is a very good recipe for it. Served it last night over grilled porterhouse steak and wild mushroom risotto cakes. I forgot the straining step mentioned in the recipe (my oversight), and I wish I hadn't. The shallots were delicious but a smoother texture to the sauce would have been perfect. Guests enjoyed it and I'd make it again.
stevemur 8y ago

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