Recipe Submitted By:

Bearnaise Sauce

Time Preperation:0:10 | Cooking: 0:05
Serves: 250 ml

Bearnaise sauce is the perfect sauce for steaks. This bearnaise sauce is easy to make and real tasty.


60ml white wine vinegar
60ml dry white wine
10 black peppercorns, crushed
2 large eschalots, peeled, finely chopped
4 tbsp finely chopped fresh tarragon leaves and stems
3 egg yolks, at room temperature
200g butter, at room temperature, cubed


Melt butter gently and allow to cool a little.

Put vinegar, pepper, eschalots, 2 tbsp of the tarragon and white wine into a small saucepan and reduce over heat to 2 tablespoon liquid.

strain the liquid and transfer to a small bowl that fits comfortably over a stable small saucepan half-filled with hot water. (discard the pepper and herbs)

Add egg yolks and whisk well over a moderate heat until thick and foamy.

Whisk in butter a little at a time, still over heat.

When all butter has been incorporated you should have a bowl of thick, creamy sauce

Add the remaining tarragon into the finished sauce.

Serve with a nice steak

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