Bearnaise Sauce


  • 1/4 cup white wine vinegar
  • 2 tbs shallots, minced
  • 1 tbs fresh tarragon or 1 tsp dried tarragon
  • kosher salt and fresh cracked black pepper to taste
  • 2 egg yolks
  • 1 cup of unsalted butter
  • 2 tbs heavy cream
This is the classic rich Bearnaise sauce.
  • Combine the vinegar, shallots, tarragon, salt and pepper.
  • Simmer until the liquid has almost evaporated.
  • Cool for 5 minutes.
  • Over very low heat, whisk egg yolks into mixture until it thickens.
  • Whisk in butter 1 tbs at a time.
  • Add cream and combine with a whisk.
  • Serve over fish or chicken.

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