Print Recipe

Sauce Bearnaise



  • 4 tablespoons white wine vinegar
  • 2 tablespoons dried tarragon
  • 1/4 cup finely chopped shallots or scallions
  • 1/2 teaspoon salt
  • Freshly-ground pepper
  • 3 tablespoons water
  • 3 egg yolks
  • 1/2 pound butter


  1. In a heavy nonreactive saucepan place the vinegar, tarragon, shallots, salt and pepper. Bring to a boil and cook down until moisture almost disappears.
  2. Add water and egg yolks and stir briskly with a wire whisk over low heat until the sauce has thickened to the consistency of mayonnaise.
  3. In another saucepan, melt butter.
  4. Cool butter to the touch and slowly, in a thin stream, add to the yolk mixture.

Sauce should be warm, not hot.

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