• 20-25 minutes

    Preparation Time

  •   Moderate

    Difficulty Level

  • 2


Classic sauce of the French cuisine, Béarnaise sauce is considered to be the “child” of Hollandaise sauce, which is one of the five mother sauces of the French cuisine. According to history, Béarnaise sauce was first prepared by chef Collinet and served at the opening of the restaurant Le Pavillon Henri IV in 1836, at Saint-Germain-en-Laye, near Paris. Yellow and creamy, with strong taste of butter and with a tarragon flavoring, Béarnaise sauce pairs very well with grilled meats.


For Vegetarians

  • 300 gr butter
  • 4 tsbp white wine vinegar
  • 4 shallots
  • 3 tsp dried tarragon Sunspices + 1 extra tsp
  • Salt and pepper
  • 4 egg yolks, at room temperature
  • 1 tsp lemon juice


  1. For the clarified butter (pure melted butter): In a pan, melt the butter on low heat. When the butter starts foaming, remove the pan from the heat and let the butter cool for a few minutes until you see a white mass of butter forming on the bottom of the pan. Strain the butter and discard this white mass.
  2. Put the vinegar in a stainless steel saucepan. Add the shallots, the 3 tsp of tarragon and salt and warm the mixture on medium heat until it’s reduced to less than half of its original volume (there will be about 2 tbsp left). Strain and let it cool completely.
  3. Lightly whisk the egg yolks adding one teaspoon of water. Add the whisked yolks to the cooled vinegar and add the lemon juice. Whisk well.
  4. Prepare a bain-marie. In a saucepan, put some water and bring to a simmer. Put the yolk mixture in another bowl whose bottom should not touch the water at all and put it above the saucepan. Continually whisk until the sauce thickens (it should coat the back of a spoon). In order to ensure that the sauce won’t break, you should check the water from time and time and make sure that it doesn’t boil!
  5. Remove the bowl from the saucepan and add gradually the clarified butter, continually whisking, until you have a thick and smooth mixture. Add the one additional teaspoon of tarragon, salt (as needed) and pepper and lightly stir. If you don’t want to serve it immediately, leave the sauce to wait in the bain marie, off the heat. It pairs very well with grilled meats, and especially with beef fillet.

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