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    Béarnaise sauce

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    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.


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


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