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Sauce Béarnaise
Recipe type: Sauce
Cuisine: French
For boiled meat.
  • 1 cup white vinegar
  • 4 shallots, finely chopped
  • 1 tbsp. tarragon, finely chopped
  • 1 tsp. black pepper, coarsely ground
  • 3 large egg yolks
  • salt
  • ¼ cup water
  • 1 cup (225 gr.) butter, clarified.
  1. Combine in a saucepan the vinegar, shallots and pepper.
  2. Boil and reduce the liquid to 1 tsp.
  3. Let cool.
  4. Add the yolks one by one, beating with a wire whisk.
  5. Add the water and the salt.
  6. Set the pan on a very low fire or on top of a double boiler for more safety.
  7. Beat until the mixture is creamy and thick.
  8. Cool slightly or until the mixture is at the same temperature as the butter which has been warmed.
  9. Add the tepid butter, slowly, bit by bit, beating lightly.
  10. Strain through a chinois.
  11. Taste for seasonings.
  12. Add the chervil and tarragon.
  13. Keep warm in a bain-marie until ready to use.
  14. Serve always warm.
  15. Must be the consistency of mustard.