Béarnaise sauce is a classic French sauce that is typically served with grilled steak, roasted poultry or fish. It is a creamy and flavorful sauce made with a reduction of white wine vinegar, shallots, and tarragon, which is then whisked together with egg yolks and melted butter to create a rich, velvety sauce.


  • 3 egg yolks
  • 1/4 cup white wine vinegar
  • 1/4 cup finely chopped shallots
  • 1/4 cup chopped fresh tarragon
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup unsalted butter, melted and cooled


  1. In a small saucepan, heat the white wine vinegar, shallots, tarragon, salt, and black pepper over medium heat. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the mixture has reduced by half. Remove from the heat and let cool.
  2. In a double boiler or heatproof mixing bowl, whisk the egg yolks until they are pale and thick. Add the cooled vinegar and herb mixture to the yolks, whisking constantly.
  3. Place the double boiler or mixing bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking the yolk mixture until it has thickened and doubled in volume, about 3-5 minutes.
  4. Remove the bowl from the heat and slowly whisk in the melted butter, a little at a time, until the sauce is smooth and creamy. Be sure to whisk constantly to prevent the sauce from separating.
  5. Taste the sauce and adjust the seasoning as needed with salt and pepper. If the sauce is too thick, you can thin it out with a little warm water.
  6. Serve the béarnaise sauce immediately over grilled steak, poached fish, or roasted vegetables. The sauce can be kept warm over a double boiler for up to 30 minutes, but be sure to whisk it occasionally to prevent it from thickening too much.