How to make Béarnaise sauce

Béarnaise sauce

How to make Béarnaise sauce

8 December 2014

How to make Béarnaise sauce

Béarnaise is a classic sauce made using the same technique as Hollandaise but with the addition of tarragon. The name derives from the town Béarn in southwest France. Traditionally served with steak and chips, this iconic sauce can be tricky to make but is well worth the effort.




  • 40ml of white wine vinegar
  • 10ml of lemon juice
  • 20g of tarragon, chopped
  • 2 shallots, finely sliced
  • 3 egg yolks
  • 200g of butter, clarified
  • salt
  • pepper
Make a reduction by boiling the white wine vinegar, lemon juice, half the tarragon and the shallots until reduced by half. Strain and allow to cool
Mix together the egg yolks and reduction then whisk in a glass bowl over a bain-marie until the mixture is thick and able to coat the back of a spoon
Remove from the heat and slowly start to drizzle in the butter whisking all the time until all the butter is incorporated
Add the remaining tarragon and season with salt and pepper


Be careful not to overheat when whisking as this will cause the sauce to split. If the sauce appears to be on the verge of splitting, as indicated by a slight greasy appearance, take it off the heat and whisk in a dash of cold water.

Serving suggestions

Béarnaise is a great accompaniment to Shaun Rankin's Lobster and triple-cooked chips as well as a more traditional steak.

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