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Bearnaise Sauce in a clear serving dish on a patterned place setting

Classic Bearnaise Sauce

Course: French sauce
Cuisine: French
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 268kcal
Classic Bearnaise sauce is akin to Hollandaise, rich, buttery, and flavored with tarragon.
Print Recipe


  • 2 tbsp shallots chopped
  • 1/2 tsp fresh ground black pepper
  • 4 tbsp fresh tarragon chopped (or 1 tsp of dried)
  • 2/3 cup tarragon vinegar can also use white wine vinegar
  • 2/3 cup dry white wine
  • 2/3 cup water
  • 3 egg yolks
  • 2 sticks unsalted butter melted
  • 2 tbsp chervil optional
  • Salt to taste


  • In a medium saute pan, combine the shallots, pepper, 2 tablespoons of the tarragon, vinegar, and wine over medium high heat.
  • Cook until reduced to about 3 tablespoons.
  • Add the water, stir, and remove from heat.
  • Cool for about 15 minutes in a measuring cup.
  • Combine the reduction, the egg yolks and 1 teaspoon of salt in a blender.
  • Blend for about 30 seconds.
  • With the blender on, slowly pour the melted butter through the lid of the blender.
  • Add the remaining 2 tablespoons of tarragon and blend for just a few seconds.
  • If the sauce is too thick, add a little more wine.
  • Keep at room temp until ready to serve.


Calories: 268kcal