Bearnaise sauce must be kept at a constant temperature. Make it no more than 20 minutes before serving; keep warm near stove.



Ingredient Checklist


Instructions Checklist
  • In a small saucepan, bring vinegar, shallot, and tarragon to a boil. Cook until liquid has reduced to 2 tablespoons, about 4 minutes. Strain through a fine mesh sieve. Rinse out saucepan, and return strained vinegar.

  • Add egg yolks and 2 tablespoons water. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.

  • Whisk in butter, if sauce gets too hot (it starts to bubble), remove from heat and whisk in a piece of butter. Continue whisking until all the butter has been absorbed, about 3 minutes. Remove from heat and immediately transfer to a bowl to stop further cooking. Season with salt. Use immediately, or keep warm over a pan of barely simmering water.

Reviews (1)

118 Ratings
  • 5 star values: 20
  • 4 star values: 22
  • 3 star values: 46
  • 2 star values: 25
  • 1 star values: 5
Rating: Unrated
Really strong vinegar taste. I think next time I will use more egg yolks (perhaps mine were too small), and a bit more butter, while cutting back the vinegar by a tablespoon or so. Well written step-by-step instructions, though.