Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Béarnaise sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Béarnaise sauce

    This can be prepared a little ahead – it will hold for about 30 minutes.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    ½ shallot (about 20g), finely diced

    60ml dry white wine

    40ml white wine vinegar

    2 egg yolks

    150g unsalted butter, melted and kept warm

    2 tsp fresh tarragon, finely chopped (about 4-5 sprigs)


    1. Put the shallot, wine and vinegar in a saucepan. Bring to the boil and cook until reduced by half. Transfer to a heatproof bowl and set over a pan of barely simmering water (the bowl’s base should not touch the water). Add the egg yolks and a pinch of salt; whisk until it doubles in volume (about 3-4 minutes) and holds a figure of 8 shape.

    2. Take off the heat and gradually whisk in the butter, a little at a time. Stir in the tarragon before serving.


    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    4 stars