Total Time
Prep 20 mins
Cook 20 mins

This bearnaise sauce is just so good! What can I say. Great on steamed veggies, I love it on a nice piece of filet mignon. :)

Ingredients Nutrition


  1. In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
  2. Cool slightly.
  3. Beat in yolks until smooth.
  4. Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
  5. Whisk sauce until it begins to thicken.
  6. Beat in butter, bit by bit.
  7. Before serving, add a few drops of lemon juice and parsley.
Most Helpful

Here it is, the classic recipe I was looking for. I made the mistake of using unsalted butter, but rectified the problem by - you guessed it - adding a bit of salt!

Mewnshine January 06, 2010

Mmm. . . bearnaise! This is so delicious, and so bad for you! I made it to go with grilled steaks for our anniversary, so I guess it's OK. I've also used it to complement my Tarragon Turkey Burgers - and it's fabulous! Not an everyday dish, by any means, but definitely a special treat! Thanks.

KrisLady January 02, 2009

A classic that never goes out of fashion! I made this with one substitution, I used my own home-made tarragon white wine vinegar for a more intense flavour. I also found a few tender young buds of tarragon in the garden! We served this with grilled chicken and wild rice salad for an elegant and delicious lunch today. Made for photo tag - thanks Queen uh Cuisine! FT:-)

French Tart February 21, 2008