Bearnaise Sauce

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Bearnaise Sauce

Bearnaise Sauce


  • 1 tbsp. shallots diced
  • 1/4 tsp. peppercorns crushed
  • 2 tbsp. tarragon chopped
  • 8 oz. unsalted butter
  • 1 tbsp. chervil chopped
  • 2 ½ oz. or 5 tbsp. white vinegar
  • 1 tbsp. fresh tarragon chopped
  • 3 to 4 egg yolks
  • 1 tbsp. fresh parsley chopped


  • 1. Clarify the butter over low heat or in a water bath.

    2. Heat white vinegar in a saucepan. <br
    3. Add shallots, chopped tarragon, chopped chervil, and crushed peppercorns.

    4. Bring to a boil and reduce until liquid has evaporated.

    5. Remove pan from heat and allow to cool slightly.

    6. Stir in egg yolks and cook over low heat or in a double boiler until egg yolks start to thicken.

    7. Remove from the heat and whisk in the clarified butter, little by little

    8. Season with salt.

    9. Pass through a strainer or chinois.

    10. Add the garnish at the last minute (fresh tarragon and parsley).

    Chef's note:
    The Egg yolk mixture (Sabayon) and clarified butter should be mixed at the same temperature (warm).

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