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For Bearnaise

Vinegar Reduction

wine vinegar 100 ml
lemon 1 squeeze
shallot 2 pc
peppercorns 1 tsp
tarragon few stalks


vinegar reduction
yolks 4 pc
clarified melted butter 250 g
tarragon 2 tbsp


salt/lemon/white pepper to taste


  • Add vinegar reduction ingredients to a pan and reduce by 3/4 then pass through a sieve

  • Whisk yolks and reduction in a bowl over simmering water until doubles in volume

  • Stream into the egg yolks slowly constantly whisking 

  • Season to taste with salt, lemon and white pepper


  • Heat in bearnaise: stabilize the emulsion, thicken sauce, partially pasteurize & cook the eggs
  • Double boil: heat is controlled & cook slowly and evenly, reducing the risk of curdling


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Bearnaise: a sauce made of butter, egg yolk, white-wine vinegar, and tarragon
  • Bearnaise flavor: shallot, black pepper, and tarragon ; Hollandaise flavor: cayenne
  • Add a tiny splash of water if sauce is too thick
  • Reheat in bowl over a pan with very gently simmering water
  • Sauce will split over 60c

credit to chefthombateman

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