Bearnaise Sauce

  • Preparation Time: 10 minutes
  • Cook time: 20 minutes
  • Yield: ---


  • 8 oz Butter
  • 1/4 cup Red Wine Vinegar
  • 2 Tbsp Shallot, chopped
  • 1 Tbsp Tarragon, chopped
  • Salt & Pepper, to taste
  • 4 Egg Yolks
  • Water
  • 1 whole Lemon, juiced


Clarify the butter by heating slowly. Keep warm. In a small saucepan, heat the vinegar with the shallots, tarragon, salt and pepper. Let boil slow until all the liquid has been reduced. In a stainless steel bowl, beat the egg yolks with 1 tablespoon of water over a double boiler on a low flame. This will create a lot of volume to the yolks while cooking them. Beat until you reach the ribbon stage. Stir in the clarified butter, very slowly, as you would do for a mayonnaise. Add the reduction. Seasoning with salt, pepper, and lemon juice.