Béarnaise Sauce

A great sauce for steak, seafood, asparagus, … really, almost anything.


  • 1 shallot, minced
  • 1 ½ tsp Tarragon, fresh or dried
  • 2/3 cup White Wine Vinegar
  • 4 Large Egg Yolks
  • ½ cup Unsalted Butter, cut into small pieces
  • Coarse Salt


  1. In a small saucepan, bring shallot, tarragon, and vinegar to boil over medium. Cook until liquid reduces to 2 tablespoons, about 4 minutes; strain. Rinse pan; return mixture to pan.
  2. Whisk together egg yolks and 2 tablespoons water. Add to pan. Cook over low, whisking, until mixture thickens and forms thick ribbons when lifted with whisk, 3 to 4 minutes. 
  3. Gradually whisk in butter. If sauce bubbles at any time, remove from heat, and whisk in a piece of butter. Continue whisking until all butter is incorporated, about 3 minutes. Season with salt to taste.

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