Bearnaise Sauce

Date Added: Nov 29, 2010 French Sauces
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Prep Time

2 mins

Cook Time

10 mins

Ready In

12 mins



*to adjust serving size click on "serving box".


Bearnaise Sauce is made of clarified butter, egg yolks, red wine vinegar, white wine and tarragon. The perfect Sauce to serve over steak.


  • 2  Ounce(s) Weight Tarragon, dried
  • 1
  • 4  Fluid ounce(s) Red Wine Vinegar
  • 2
  • 4  Fluid ounce(s) Egg Yolks, beaten
  • 3
  • 1  Fluid ounce(s) White Wine
  • 4
  • 1  Table Spoon(s) Lemon Juice, fresh
  • 5
  • 8  Fluid ounce(s) Clarified Butter
  • 6


    1. Add tarragon to a saute pan over medium high heat.
    2. Add red wine vinegar and reduce until almost dry.
    3. Set up a double boiler.
    4. Add egg yolks to double boiler and whisk.
    5. whisk in white wine and fresh lemon juice.
    6. whisk until eggs are light and fluffy.
    7. Remove from double boiler.
    8. While constantly whisking, slowly ladle in clarified butter until thoroughly combined.
    9. Add tarragon mixture to sauce and whisk to combine.
    10. Serve and enjoy.

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