Béarnaise Sauce

Name: Béarnaise Sauce
Total time: 23 min
Yield: 6 servings
Ingredients: 1 tablespoon unsalted butter; 3 tablespoons shallots; 1 to taste salt and pepper; 2 tablespoons Champagne vinegar; 2 large egg yolks; 1 tablespoon lemon juice; 1 tablespoon tarragon

A classic French sauce made with butter, shallots, tarragon, and egg yolks. This rich and creamy emulsion is perfect for serving over steak or other grilled meats.

6 servings

23 min

Published October 4, 2025

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Ingredients

•1 tablespoon unsalted butter
•3 tablespoons shallots
•1 to taste salt and pepper
•2 tablespoons Champagne vinegar
•2 large egg yolks
•1 tablespoon lemon juice
•1 tablespoon tarragon

Cooking Instructions

1.
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
10 min
2.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
5 min
3.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
8 min

Cooking Instructions

Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.

10 min

Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.

5 min

Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

8 min