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Béarnaise Sauce Recipe: Classic French Tarragon Butter Emulsion

Prep15 min
Cook20 min
Total35 min
Yield4 portions
LevelBeginner
 
 
About This Recipe

Learn how to make classic Béarnaise sauce with a white wine, vinegar, shallot and tarragon reduction emulsified with clarified butter and egg yolks. Includes texture control and safe handling tips.

Scale This Recipe

Servings

Ingredients

Units
  • 0.75 cup clarified butter, — melted
  • 0.75 cup shallots, — finely chopped
  • 2 tablespoons chopped
  • 1.5 teaspoon whole peppercorn
  • 0.75 cup white wine vinegar
  • 0.25 cup dry white wine
  • 2 tablespoons chopped parsley or
  • 3 large egg yolks
  • 2 tablespoons cold water
  • Salt and cayenne pepper, — to taste

Instructions

  1. 1
    Make the : Chop the shallots in a small chopping machine, grating the sides of the bowl. With the bottom of a pan, crush the peppercorn pressing up and down. Add to the shallots. Chop the tarragon leaves without the stems. Put in the chopped shallots, peppercorn and tarragon leaves. Moisten with white wine and white wine vinegar. Stir and bring to a boil on medium heat. Reduce the reduction to almost dry. Let it cool.
  2. 2
    Make the sabayon: Warm the clarified butter in a saucepan on the low heat. Place the egg yolks in a bowl with 2 tablespoons cold water. Add the cool reduction to the yolks and water mixture. Whisk and place on Bain Marie over medium heat. Using the second speed of your electric whisker, whisk for at least 5 minutes. Make sure that the water is simmering, not boiling. Keep whisking over the heat until the sabayon gets thick. This is called the ribbon stage. When desired thickness is obtained, remove from heat. Gradually pour in the clarified butter, whisking continuously. Chop the parsley, or chervil if available. Taste the sauce and with salt and a pinch of cayenne pepper.
Techniques in this recipe
Reduction Simmering Whisking
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

A great sauce is built on reduction, not shortcuts — let it come down slowly and taste as you go; that's where the depth of flavor really develops. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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