# Béarnaise Sauce

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A classic butter and egg yolk sauce, flavoured with shallot, tarragon and white wine vinegar.

Servings: 6 · Cook 40 min · Basics

Vegetarian · Contains: milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Béarnaise Sauce](https://image.fridge.menu/adaptations/pmwr7van/faa4701b219498c8713a8d1bddba081712225c2b6112c8853d0eb2e7f0661d16.jpg)

## Ingredients

- 4 pcs [egg yolks](https://fridge.menu/en/i/egg-yolk)
- 300 g [butter](https://fridge.menu/en/i/butter)
- 70 ml [white wine](https://fridge.menu/en/i/white-wine)
- 20 ml [white wine vinegar](https://fridge.menu/en/i/vinegar)
- 80 ml [water](https://fridge.menu/en/i/water)
- 1 pcs [shallot](https://fridge.menu/en/i/shallot)
- 2 pcs [tarragon](https://fridge.menu/en/i/tarragon) — sprigs
- [salt](https://fridge.menu/en/i/salt) — to taste
- [black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- [lemon juice](https://fridge.menu/en/i/lemon-juice) — a few drops

## Steps

1. Rinse the tarragon under running water, pick the leaves and chop finely.
2. Peel the shallot and cut it into wedges.
3. Pour the water, white wine and white wine vinegar into a saucepan, and add salt and pepper.
4. Add the shallot and half the tarragon, then bring to the boil.
5. Lower the heat and simmer until the liquid has reduced by about a third.
6. Take off the heat, leave to cool, then strain through a sieve.
7. In a bowl, whisk the egg yolks, gradually pouring in the strained liquid in a thin stream.
8. Set the bowl over a pan of simmering water and cook over the double boiler, whisking constantly.
9. Whisk in the hot melted butter in a thin stream until the sauce is smooth.
10. Take the sauce off the heat, check the seasoning, then stir in the lemon juice and remaining tarragon.
11. Give it a final stir and serve at once.

Published 2026-10-08

https://fridge.menu/en/r/bearnaise-sauce-pmwr7van

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