• Servings 1 cup
  • Prep 10 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Bearnaise Sauce


  • 3 tbs tarragon vinegar
  • 1 tsp shallots, minced
  • 4 peppercorns, crushed
  • a few tarragon leaves
  • 4 egg yolks
  • 1/2 cup butter, at room temperature
  • kosher salt to taste


  • In a small sauce pan,  combine 3 tbs tarragon vinegar, 1 tsp shallots, crushed peppercorns and a few tarragon leaves.
  • Simmer until  the liquid has reduced to half.
  • Strain and add 1 tbs cold water.
  • Beat 4 egg yolks in the top of a double boiler (not over water)
  • Add herb liquid.
  • Bring a small amount of water to a simmer in the double boiler.</li>
  • Have 1/2 cup butter at room temperature.
  • Add a tbs of the butter at a time to the egg mixture, combining after each addition. (3 tbs total) combine until smooth.
  • Continue adding remaining butter, in small amounts, stirring constantly, till the sauce is smooth and thick.
  • Remove from heat and salt to taste, then add 1 tsp fresh tarragon.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.