Save to your scrapbook

    Bearnaise Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Bearnaise Sauce

    This rich sauce is similar to hollandaise sauce but includes tarragon in the reduction and can also have chopped fresh tarragon stirred in at the end.The sauce will thicken on cooling, and it will keep in the fridge for three days. Serve it with grilled salmon or steak, or pour over poached eggs.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes


    • 1 shallot, finely chopped
    • 1 tsp dried tarragon leaves
    • 4 tbsp vermouth or dry white wine
    • 2 tbsp white wine vinegar
    • 175g unsalted butter
    • 3 egg yolks, at room temperature


    1. Put the shallot, tarragon, 4 tbsp water, vermouth and white wine vinegar in a small pan. Boil for 2–3 minutes to reduce by a third. Once strained, you should have about 3 tbsp. Cool slightly.
    2. Melt the butter in a pan over a slow heat, until foaming. Continue to cook for 1 minute, or until the foam turns whiteish; skim this and discard. Allow the butter to cool slightly – you should just be able to dip your little finger in.
    3. Whiz the egg yolks and reduction in a blender, or use a hand-held blender. Slowly add the butter in a thin, steady stream, whisking until a light sauce forms. Season with salt and white pepper. Serve warm.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars