Béarnaise Sauce

Name: Béarnaise Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tbsp white wine vinegar; 2 tbsp minced shallot; 1 tbsp chopped fresh tarragon, divided; 3 egg yolks; 1/2 cup melted butter, still warm; Salt and pepper, to taste

4 servings10 min prep15 min cookMedium

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The Story Behind It

The Tale of Béarnaise Sauce

Story updated September 18, 2026

Béarnaise sauce is a 19th-century French derivative of hollandaise, flavored with tarragon, shallots, and vinegar, and named after the Béarn region in southwestern France. It's traditionally served with grilled steak.

Ingredients

Scale:· 4 servings

3 tbsp white wine vinegar
2 tbsp minced shallot
1 tbsp chopped fresh tarragon, divided
3 egg yolks
1/2 cup melted butter, still warm
Salt and pepper, to taste

Instructions

1Simmer vinegar, shallot, and half the tarragon until reduced to about 1 tbsp. Strain and cool.
2Whisk the reduction with egg yolks in a bowl set over barely simmering water.
3Whisk constantly until pale and thickened, about 3-4 minutes.
4Remove from heat and drizzle in melted butter slowly, whisking until emulsified.
5Stir in remaining tarragon and season with salt and pepper.

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