Bearnaise Sauce

Total Time:
15 min
5 min
10 min

4 to 6 servings

  • 1/4 cup chopped fresh tarragon leaves
  • 2 shallots, minced
  • 1/4 cup champagne vinegar
  • 1/4 cup dry white wine
  • 3 egg yolks
  • 1 stick butter, melted
  • Salt and pepper

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

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3.8 20
This really is not a good recipe, at all. The sauce is extremely sour, with a strong vinegar taste. I'm glad I prepped it before I made my steaks, so I could go back and use a better recipe. I do not recommend. For the record, I did follow the recipe exactly. Awful, awful sauce. item not reviewed by moderator and published
My company and I thought this was delicious. I was making a "poor man's" surf and turf and used the sauce with thinly sliced flank steak. We all thought that it was outstanding. item not reviewed by moderator and published
I followed the instructions and quantities exactly. The result was a horribly sour (vinegary) sauce. I would never follow this recipe again item not reviewed by moderator and published
I made this recipe to apply on my steaks. Granted it is easy to make it but if you want a more flavorful taste, several herbs and spices are missing here. A 1.5 rating is more appropriate. item not reviewed by moderator and published
So much easier than when I learned it 30 years ago! The result is fantastic item not reviewed by moderator and published
This runny, overwhelmingly vinegary sauce is not bearnaise. There are so many good recipes on the Internet for it that do not need to be tweaked or doctored, this one should be the last consult. Not sure why I did. We ended up whisking it in a double-boiler at the end to fix the consistency. We lived with the vinegar. item not reviewed by moderator and published
the recipe is fine as is. all you need to is strain the reduction (which is what the traditional recipe calls for before adding it to the eggs. item not reviewed by moderator and published
It was delicious. I actually cut the recipe by 1/3 because I only needed a little. I didn't have tarragon (last minute request for the sauce so I used dried oregano, champagne, and white wine vinegar, immersion blender. Very tasty. item not reviewed by moderator and published
I gave this 4 stars because luckily I read everyone else's complaints and was able to doctor the recipe up before I made the same! I also looked up a different recipe and combined the 2. So I suggest use only 1 T of champagne vinegar and 3/4 C wine and one small shallot and I used 1 T of dried tarragon. Then to the eggs I added salt and red pepper and while whisking added about 1T of lemon juice. Then I put the eggs over water and whisked in the melted butter and finished it with the wine/shallot mixture. This came out delicious and I used it over eggs florentine. item not reviewed by moderator and published
Terrible! Followed recipe precisely and there were so many shallots that it could not even be salvaged. I recommend cutting way back on the shallots or omitting them all together! item not reviewed by moderator and published

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Recipe courtesy of Ree Drummond