Recipe at a glance
- Estimated yield: 4–6 servings
- Prep: about 10 minutes
- Cooking: about 15 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 25 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
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.
Ingredients
- 3 pasteurized 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Use eggs labeled pasteurized and suitable for uncooked or lightly cooked dishes. Keep egg mixtures refrigerated until needed; serve promptly. Read the food-safety guidance.
Storage and serving
Prepare only what you need and serve immediately. This delicate egg preparation is best made fresh; discard unused portions after service. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Sources and further reading
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
