Béarnaise Sauce
Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces.
Ingredients
- 30 ml (2 tablespoons) tarragon vinegar
- 30 ml (2 tablespoons) sherry vinegar or dry white wine
- 1 shallot, finely chopped
- 2 egg yolks
- 75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)
- Salt
- Cayenne pepper to taste
- 1 tablespoon freshly-chopped tarragon
- 1 tablespoon freshly-chopped parsley
Ingredients for 6 servings (190 g) · the original recipe
Method
- 1
Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.
Stovetop - 2
Add the egg yolks and whisk until the ribbon stage with a balloon whisk.
- 3
Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.
- 4
Season and serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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