French Bearnaise Sauce


1/4 cup white wine vinegar
1/4 cup dry white wine or vermouth
2 tbs shallots, minced
1/2 clove garlic, chopped
2 tsp dried tarragon, crushed
3 egg yolks
6 oz unsalted butter, cut into tablespoons
pinch of kosher salt and black pepper
2 tbs fresh minced parsley

This sauce is perfect draped over meat, fish or vegetables.


  • In a sauce pan, part of a double boiler, combine the vinegar, wine, shallots, garlic and tarragon.
  • Boil uncovered until the mixture reduces to 2 tbs.
  • Strain the mixture into a small cup. Press firmly on the solids in the strainer to extract all possible liquid. Discard the solids.
  • Rinse the sauce pan and fill it with 1 and 1/2 to 2 inches of water. Cover and bring the water to a boil.
  • Place the egg yolks in the top pan of the double boiler and add the 2 tbs reduced liquid and turn the heat to low.
  • Whisk the egg mixture until it turns pale.
  • Add 2 tbs of the butter and whisk until the butter is absorbed. Add 2 additional tbs of butter and whisk until absorbed.
  • Continue whisking and add the remaining butter, keeping the water in the saucepan at a low simmer. Check water occasionally and add more if necessary.
  • When all the butter is added, whisk until the sauce is just hot.
  • Season with salt, pepper and parsley and stir well. Taste and adjust seasoning if necessary.




20 min


15 min


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