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Bearnaise Sauce Recipe

Prep Time 10 minutes
Cook Time 10 minutes


  • 2 tablespoons white wine vinegar
  • 2 tsp dried tarragon
  • 2 shallots chopped
  • 8 whole peppercorns cracked
  • 4 egg yolks
  • 1 cup melted butter warm
  • juice from 1/2 lemon
  • 2 tablespoons fresh parsley chopped
  • salt & cracked pepper to taste.


  1. Place vinegar, tarragon, shallots and peppercorns in a small sauce pan.
  2. Cook on low heat until the mixture reduces.
  3. Cool, then place in a mesh strainer to drain any excess liquid.
  4. Set your stove top burner to the lowest setting and set an empty pan on it and allow it to get warm. Not hot!
  5. Pour mixture into the warm pan.
  6. Add egg yolks and 2 tablespoons cold water and whisk together until the mixture becomes thick.
  7. Gradually whisk in melted butter.
  8. Remove from heat.
  9. Stir in lemon juice, parsley and salt and pepper and allow to thicken.

Recipe Notes

Serve over top of steak, baked potatoes, or poached eggs.
Save leftover Bearnaise sauce in an air tight container in the refrigerator.