Total Time
Prep 20 mins
Cook 0 mins

This classy French sauce is typically served over beef tenderloin filets. It is also a perfect pair with fish or served over vegetables. I found this in Cuisine At Home.

Ingredients Nutrition


  1. Bring vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat.
  2. Boil until liquid is evaporated, about 5 minutes.
  3. Remove from heat and add water, then whisk in egg yolks until frothy.
  4. Drizzle in butter, whisking constantly to incorporate.
  5. Sauce should be thick, but thin it with a little water if needed.
  6. If it is too thin, return to heat and whisk constantly until thickened.
  7. Strain sauce through a medium mesh strainer into a heat proof cup.
  8. Season with lemon juice, salt, white pepper and cayenne.
Most Helpful

4 5

This was lovely Bev, a good classic Bearnaise recipe which turned out very well. I made the full amount as we LOVE Bearnaise sauce with just about everything. I always make my own when I have time. I hovered between 4 and 5 stars, but for me I would have liked more fresh tarragon; I think 1 1/2 to 2 tablespoons would have been better as fresh French tarragon is so subtle and aromatic - dried is much more pungent of course! It was an excellent recipe all the same, and I am glad that I made it - thanks Bev for posting this classic French sauce! FT:-)