This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
364 K 4.3/5 (15 reviews)
1 hour 6 min.
Easy
5.40 €
6 people
10 IngredientsLast modified on: May 22th 2016
2 
250 g 
1 bunch Chervil
1 bunch 
100 ml 
100 ml white (spirit) vinegar
1 pinch 
1 
Times for this recipe
Preparation: 40 min.
Cooking: 30 min.
All in all: 1 hour 6 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Peel and chop finely 1 shallot.
Chop tarragon and chervil finely.
Reserve one teaspoon of chopped herbs for garnishing.
Chop tarragon and chervil finely.
Reserve one teaspoon of chopped herbs for garnishing.
Stage 2 - ⌛ 1 min.
Put shallot and herbs in a small pan, salt and pepper generously.
Stage 3 - ⌛ 15 min.
Pour in 100 ml white (spirit) vinegar and 100 ml dry white wine.
Reduce over low heat until you are left with about 1/5 of the original volume.
Reduce over low heat until you are left with about 1/5 of the original volume.
Stage 4 - ⌛ 3 min.
Stage 5
You should get only 2 to 4 tablespoons of this tasty liquid which is the base for your sauce.
This base could be made several days beforehand, and kept in a sealed jar in the fridge.
This base could be made several days beforehand, and kept in a sealed jar in the fridge.
Stage 6 - ⌛ 5 min.
On the day, melt 250 g butter, remove the foam which rises to the top and discard it.
Your goal is to clarify the butter, removing as far as possbile the white impurities (whey) which will be left on the bottom.
Leave to cool.
Your goal is to clarify the butter, removing as far as possbile the white impurities (whey) which will be left on the bottom.
Leave to cool.
Stage 7 - ⌛ 5 min.
Prepare a bain-marie.
Put 2 egg yolks, sauce base, and 1 pinch flour in the bowl over the bain-marie.
Put 2 egg yolks, sauce base, and 1 pinch flour in the bowl over the bain-marie.
Stage 8 - ⌛ 10 min.
Put over low heat, and beat to form a sabayon.
Stage 9
Continue to beat until it thickens, and "holds" the whisk.
Stage 10
Then add the melted butter, a little at a time, while beating continously.
Stage 11 - ⌛ 15 min.
Your Béarnaise will develop its texture. Continue until all the butter is added, apart from the very last bit in the container with all the impurities (discard).
Stage 12 - ⌛ 2 min.
And finally add the spoonful of herbs.
Serve without too much delay. If your dish is not ready, leave the sauce to wait in the bain-marie, not too hot, with a lid.
Serve without too much delay. If your dish is not ready, leave the sauce to wait in the bain-marie, not too hot, with a lid.
Remarks
Some technical words: Béarnaise is a sauce of the warm emulsified kind (like hollandaise and mousseline), which means a hot base, here a well-flavoured sabayon, where butter is added to get this smooth texture.
Usually chefs make bearnaise in a different way: everything in a single pan, without a bain-marie. Faster, but more difficult.
Usually chefs make bearnaise in a different way: everything in a single pan, without a bain-marie. Faster, but more difficult.
Keeping: A few minutes, not more.
Source: Nicolas.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 6 RDI=1 % | 220 RDI=30 % | 2,070 RDI=100 % | 8,650 RDI: 100 % |
| Per 100 g | 1 RDI=1 % | 1 RDI=0 % | 40 RDI=6 % | 390 RDI=20 % | 1,620 RDI: 20 % |
| Per person | 1 RDI=1 % | 1 RDI=0 % | 40 RDI=6 % | 340 RDI=20 % | 1,440 RDI: 20 % |
How much will it cost?
- For 6 people : 5.45 €
- Per person : 0.95 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Like these other recipes: Beurre d'escargot, Pavlova, Kouign-amann, Lemon and grated apple tart, Pesto crackers, ... See them all 484
Dry white wine
Like these other recipes: French onion soup, Pork chops in the oven, Creamy risotto with diced vegetables and flax seeds, Summer Salmon Blanquette, Mushrooms on toast, French style, ... See them all 70
White (spirit) vinegar
Like these other recipes: Poached eggs, Sautéed chicken with leeks, How to prepare romanesco, Caesar salad, How to prepare cabbage, ... See them all 18
Egg yolk
Like these other recipes: Vanilla ice cream, Steamed leeks with morel sabayon, Tagliatelle and courgette spaghetti, carbonara style, Blackcurrant, vanilla and lime verrine , Chocolate and vanilla crème brûlée, ... See them all 75
Other recipes you may also like
Chicken breasts in a potato crust
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas. August 26th 2012147 K4.8 1 hour 3 min.
Caesar salad
Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version. November 25th 2012119 K4.5 40 min.
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux pastry (pâte à choux) to give a more attractive and regular result, with eclairs, for example, and gives them a delicious crisp... February 10th 2019127 K5 55 min.
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example. April 14th 202185 K1 50 min.
Pistachio and spinach pesto
You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious. January 16th 202241 K 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.