Béarnaise Sauce (Hollandaise Derivative with Tarragon & Shallot Reduction)
Learn how to make classic Béarnaise Sauce — a rich, buttery emulsion enhanced with a white wine and tarragon reduction. Ideal for steak, fish, and grilled vegetables.
Ingredients (Yields approx. 300 ml)
Egg Yolks – 3 large
Clarified Butter – 200 grams (¾ cup), warm
White Wine Vinegar – 2 tablespoons
Dry White Wine – 2 tablespoons
Shallots – 2, finely minced
Fresh Tarragon – 2 tablespoons (1 for reduction, 1 for finishing)
Fresh Chervil – 1 tablespoon (optional, traditional addition)
Cold Water – 1 tablespoon
Salt – to taste
White Pepper or Cayenne – a pinch
Lemon Juice – optional, a few drops for balance
Instructions
In a small saucepan, combine the vinegar, white wine, minced shallots, and 1 tablespoon of chopped tarragon. Simmer over medium heat until the mixture reduces to about 1 tablespoon. Do not let it dry completely. Let cool slightly.
In a stainless steel bowl, combine the egg yolks and cold water. Add the slightly cooled reduction.
Place the bowl over a bain-marie (double boiler) with gently simmering water. Whisk continuously to create a light, creamy sabayon. The mixture should thicken slightly and reach 60–65°C (140–150°F).
Remove from heat and begin whisking in the warm clarified butter slowly — just a few drops at a time to start, then a steady stream once the emulsion forms. Whisk constantly until the sauce is thick, smooth, and glossy.
Stir in the remaining chopped tarragon (and chervil, if using). Season with salt, white pepper or cayenne, and a few drops of lemon juice if needed to brighten the flavor.
Serve immediately. Keep warm (not hot) until ready to use.
Cooking Tips
Use fresh French tarragon, not dried, for proper anise-like depth. The wine-vinegar reduction should be intensely aromatic but not too acidic. If your sauce breaks, whisk in a spoon of cold water or start a new yolk base and slowly reincorporate the broken sauce. Béarnaise is best made to order and does not reheat well.
Nutrition Facts (Per 100g approx.)
Calories: 420
Fat: 44g
Carbohydrates: 1g
Protein: 3g
Cholesterol: 350mg
Sodium: 200mg
Vitamin A: 400 IU
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