Bearnaise Sauce

May 9, 2010 / By Foodland

Bearnaise Sauce

A classic sauce you'll want to make again and again
Servings 4 Servings


  • Tarragon Reduction
  • 1/3 cups white tarragon vinegar or champagne vinegar
  • 2 tablespoons white tarragon vinegar or champagne vinegar, only needed if you are using fresh tarragon for the reduction
  • 1/3 cups dry white wine
  • 4 crushed peppercorns
  • 1 tablespoon shallots, very finely chopped
  • 6 fresh tarragon (or 1 teaspoon dry)
  • Bearnaise Sauce
  • 3 cups water
  • 3 egg yolk
  • Tarragon Reduction
  • 1 cup melted butter, warm to touch
  • 0.5 teaspoon salt
  • 1 teaspoon fresh tarragon, chopped
  • 1 dash cayenne pepper


Tarrragon Reduction
  1. Combine in a small heavy saucepan all the ingredients.
  2. Cook over high heat until reduced to 1/3 cup or less.
Bearnaise Sauce
  1. Place a thick gauge pot on the stove and bring about 3 cups of water to a simmer.
  2. Using a stainless steel bowl that fits over the pot, place in the 3 yolks and 1 tablespoon of tarragon reduction.
  3. Place the bowl, on the pot, and begin to whisk vigorously.
  4. Making sure the water does not come to a boil, keep whisking the egg yolk mixture until they have achieved a thick, creamy consistency.
  5. Remove the pot, and stainless steel bowl setup from the heat and begin to whisk in the warm butter.
  6. Pour extremely slowly so that each addition is blended into the egg mixture before more is added.
  7. When all the butter has been added, add salt, tarragon and a mere dash of cayenne.
  8. You may adjust the seasoning with more salt, or tarragon reduction.
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