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Bearnaise Sauce

This beautiful Béarnaise Sauce will take an everyday grilled steak to upscale. The approach is similar to making Hollandaise, but for Béarnaise you use a reduction of wine, vinegar, shallots, and tarragon instead of lemon.

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  • 1.Combine tarragon, shallots, white wine, and red wine vinegar in a heavy-based saucepan and make reduction: simmer over medium high until 2 Tbsp. of liquid remain. Strain and discard the solids.
  • 2.Whisk egg yolks in a stainless steel bowl over low heat until egg yolks start to cook and become frothy.
  • 3.Add one tablespoon of the wine reduction.
  • 4.When mixture is incorporated, slowly drizzle in warm clarified butter.
  • 5.Season with salt and fresh ground organic pepper.


  • 1-1/2 teaspoons organic tarragon
  • 1-1/2 tablespoons shallots minced
  • 1/2 cup white wine
  • 1/2 cup red wine vinegar
  • 2 egg yolks
  • 6 oz. butter, clarified
  • 1/2 teaspoon fine sea salt, to taste
  • 1/4 teaspoon organic black peppercorns, to taste