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Bearnaise Sauce


  • Pinch of ground black pepper
  • 2 teasp. finely chopped shallots
  • 4 tablesp. tarragon or white wine vinegar
  • 4 tablesp. dry white wine
  • 4 tablesp finely chopped fresh tarragon
  • 2 egg yolks
  • 4 - 6oz butter, diced into 1 cm squares.
Bearnaise Sauce


  • Boil the first five ingredients until completely reduced and the pan almost dry but not browned.
  • Add a tablespoon of cold water immediately. Take off heat and allow to cool.
  • You should be able to touch the bottom of the sauce pan with you finger and easily leave it there for at least 5 seconds.
  • Add in your 2 egg yolks and beat thoroughly.
  • Then start to add butter, bit by bit stirring all the time.
  • Tips: some people like to but the pot into a bigger pot of hot water when mixing in the butter effectively a Bain-Marie.
  • When your adding the butter, if it is getting to thick, take off heat, if it is slow to thicken, increase heat.
  • Ivan's Bernaise Sauce has a teaspoon of smooth dijon mustard and a tablespoon of cream added at the same time as the egg yolks.  They are well worth adding!