Bearnaise Sauce

Bearnaise Sauce

10 Reviews 1 Pic
Recipe by  MARBALET

“This elegant Bearnaise sauce is a little tricky to make; cook it in a double boiler, and stir continuously.”

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Adjust Servings

Original recipe yields 2 cups



  1. In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.
  2. Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Remove the mixture from heat. Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the tarragon, wine, vinegar, and shallot mixture and blend well.

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Reviews (10)

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I found this recipe easy enough to make, but it had way too much of a vinegar taste. The second time I made it I cut down on the vinegar and it was much better.



You will love this recipe. The flavor and the texture is just sublime!



I halved the vinegar when I made it and it turned out absolutely PERFECT. To keep it from separating, though, Emeril Lagasse says to clarify the butter before adding it. I'll try that next time, since it was very hard to save the leftovers of this sauce :[

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Amount Per Serving (6 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 33 g
  • 51%
  • Carbs
  • 2.9 g
  • < 1%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 184 mg
  • 61%
  • Sodium
  • 291 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Ben's Bearnaise Sauce


next recipe:

Bearnaise Gramma's Recipe