Classic Bearnaise Sauce

So, Bearnaise Sauce is a close sister to Ms. Hollandaise.    Rich, buttery and flavored with fresh tarragon and chervil.  This version is not hard to make…you could go really classic and use clarified butter and whip over a bain-marie, but, we’re going to make this easy…and it’s still really over-the-top good.  The Loon and I love this over salmon.  Oh, yes… it’s good.


Bearnaise in the blender.  Easy.
Bearnaise in the blender. Easy.

Classic Bearnaise Sauce
Prep time
Cook time
Total time
Classic Bearnaise sauce is akin to Hollandaise, rich, buttery, and flavored with tarragon.
Recipe type: French sauce
Cuisine: French
Serves: 6
  • 2 tablespoons of shallots, chopped
  • ½ teaspoon of fresh ground black pepper
  • 4 tablespoons of fresh tarragon, chopped (1 teaspoon of dried)
  • ⅔ cup of Tarragon vinegar (can also use white wine vinegar)
  • ⅔ cup of dry white wine (how about Smoking Loon!...even though the Loon hasn't smoked in years!)
  • ⅔ cup of water
  • 3 egg yolks
  • 2 sticks of unsalted butter, melted
  • 2 tablespoon of chervil (optional)
  • Salt, to taste
  1. In a medium saute pan, combine the shallots, pepper, 2 tablespoons of the tarragon, vinegar, and wine over medium high heat.
  2. Cook until reduced to about 3 tablespoons.
  3. Add the water, stir, and remove from heat.
  4. Cool for about 15 minutes in a measuring cup.
  5. Combine the reduction, the egg yolks and 1 teaspoon of salt in a blender.
  6. Blend for about 30 seconds.
  7. With the blender on, slowly pour the melted butter through the lid of the blender.
  8. Add the remaining 2 tablespoons of tarragon and blend for just a few seconds.
  9. If the sauce is too thick, add a little more wine.
  10. Keep at room temp until ready to serve.


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