I finally nailed a foolproof Sauce Béarnaise and there is one tiny trick that makes all the difference.

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I always avoided Béarnaise because it felt fussy, until I tried whisking egg yolks with a stubborn pile of chopped tarragon and everything clicked. It’s rich and refined but not snooty, the kind of Sauce Béarnaise that makes a simple meal feel like something you’d pay for.

I swear it’s more reliable than it sounds, a little patience and you’ve got a silky, clinging finish. Use it over steaks or anytime you want a bold Steak Sauce moment, and watch people quiet down and lick their plates.

I still mess up now and then, but when it works, wow.

Ingredients

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Egg yolks: Rich in protein and healthy fats, helps thicken sauce, add creamy mouthfeel.
Clarified butter: Pure butterfat, intense flavor, gives glossy texture and keeps sauce stable.
White wine vinegar: Sharp acidic note that brightens rich butter, balances overall flavor profile.
Shallots: Mild sweet onion note, add subtle savory depth without overpowering.
Tarragon: Anise like herb, offers sweet licorice hints, classic Béarnaise identity, aromatic.
Lemon juice: Bright citrus touch, slight sourness cuts richness and lifts flavors.
Peppercorns: Whole crushed pepper adds gentle heat and peppery aroma, lets herbs shine.

Ingredient Quantities

3 large egg yolks

1/2 cup (1 stick, 113 g) unsalted butter, clarified and kept warm

1/4 cup dry white wine

1/4 cup white wine vinegar

2 tbsp finely minced shallots

2 tbsp fresh tarragon, chopped (divided)

1 tsp fresh lemon juice

6 to 8 whole black peppercorns, lightly crushed

1/4 tsp sea salt, or to taste

Freshly ground black pepper, to taste

How to Make this

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1. Put the white wine, white wine vinegar, minced shallots, 1 tablespoon of the chopped tarragon, crushed peppercorns into a small saucepan and simmer gently until reduced to about 2 tablespoons of syrupy liquid, 5 to 8 minutes; let it cool a bit.

2. Strain that reduction through a fine mesh into a heatproof bowl, pressing on the shallots to get the flavor, then discard the solids.

3. Whisk the 3 egg yolks in the bowl until slightly thickened, then whisk in the warm reduction a little at a time to temper the yolks.

4. Set the bowl over a simmering pot of water (bain marie), water must not touch the bowl, and keep whisking until the yolks are pale and thickened but not scrambled. its warm not hot.

5. Slowly stream in the warm clarified butter, whisking constantly and steadily so the sauce emulsifies; start drop by drop then faster as it comes together. Reserve a tablespoon of butter in case you need to fix texture.

6. When all the butter is incorporated, stir in the remaining tablespoon of chopped tarragon, 1 teaspoon lemon juice, 1/4 teaspoon sea salt and freshly ground black pepper to taste; taste and adjust.

7. Keep the béarnaise warm over very low heat or in a thermos, dont let it exceed about 120°F or it will split; if it gets too thick add a teaspoon of warm water to loosen.

8. If the sauce breaks, whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it, or whisk in a spoonful of cold water then slowly rewarm; serve immediately with steak or veggies.

Equipment Needed

Here’s what you’ll need to make this béarnaise, quick and simple.

1. Small saucepan for the white wine and vinegar reduction
2. Fine mesh strainer plus a spoon or small spatula to press the shallots through
3. Heatproof mixing bowl (glass or stainless) to whisk the yolks and sit over the pot
4. Small pot to hold simmering water for the bain marie
5. Sturdy whisk for constant whisking while cooking the yolks and emulsifying the butter
6. Measuring cups and measuring spoons for the liquids and salt
7. Heatproof pouring cup or small ladle to stream the warm clarified butter slowly, dont pour too fast
8. Instant read thermometer to keep the sauce around 120 F and avoid splitting

FAQ

Q: Can I use regular unsalted butter instead of clarified butter? A: Yes, you can, but clarified butter is best because the milk solids are removed so the sauce stays smooth and won't burn. If you only have whole butter melt it slowly, skim off the foam and pour just the clear yellow fat, or strain through cheesecloth. It'll work but be extra careful with heat.

Q: My béarnaise split or looks curdled, how do I fix it? A: Don’t panic. Whisk a warm egg yolk in a clean bowl then very slowly add the broken sauce while whisking, that usually re-emulsifies it. Or whisk in a teaspoon of warm water a little at a time. If it's too far gone, start fresh with one yolk and add the sauce bit by bit.

Q: How long can I make it ahead and how should I store it? A: You can make it a few hours ahead and keep it warm in a thermos or over a barely warm water bath for up to 2 hours. For longer storage cool quickly, refrigerate in an airtight container up to 48 hours. Reheat gently over low heat while whisking, and you may need to re-emulsify with a splash of warm water or an extra yolk.

Q: No fresh tarragon, what can I substitute? A: Fresh tarragon is ideal, but you can use 1 tablespoon fresh chervil or fresh parsley with a tiny pinch of dried tarragon, about 1/4 to 1/2 teaspoon. Dried tarragon works in a pinch but use less and let it steep in the vinegar reduction so it softens.

Q: Can I use whole eggs instead of just yolks? A: It's not recommended. Yolks give the rich, silky texture and are stronger emulsifiers. Whole eggs make the sauce thinner and more likely to break. If you're out of yolks, one whole egg plus an extra yolk can sometimes work but results vary.

Q: What temperature should the clarified butter be when I add it, and how fast do I add it? A: The butter should be warm but not hot, around 110 to 130°F if you have a thermometer. Add it in a very slow, steady stream while whisking constantly so the yolks emulsify. Too hot or too fast and you'll cook the yolks or cause it to split.

Foolproof Béarnaise Sauce Recipe Substitutions and Variations

Clarified butter: use ghee (1:1, same heat stability and a nuttier flavor); or melted unsalted butter kept warm and skimmed (1:1, watch the temp); or a neutral oil like grapeseed or light avocado oil (1:1, less buttery taste).
Dry white wine: swap with dry vermouth or dry sherry (1:1, similar acidity and depth); for a non alcoholic route use low sodium chicken or veg stock plus 1 tsp white wine vinegar or lemon juice to add brightness.
Egg yolks: use pasteurized liquid egg yolks (measure 1:1 by volume); or 2 whole eggs in place of 3 yolks if you must, but the sauce will be lighter and a bit more fragile; or a quick shortcut with 3 tbsp quality mayonnaise whisked with warm butter for a mayo-based béarnaise style sauce.
Fresh tarragon: dried tarragon (use about one third the volume of fresh); or fresh chervil if you can find it; or a blend of chopped chives plus a tiny pinch of fennel fronds or dill to mimic that mild anise note.

Pro Tips

1. Warm, not hot. Keep the clarified butter and the bain marie gently warm, around 110 to 120°F if you can. Too hot and the yolks will scramble, too cool and the sauce wont emulsify. If you dont have a thermometer, touch the bowl bottom with your knuckle it should feel warm, not hot.

2. Emulsify slowly and steady. Start drop by drop, then a thin steady stream as the sauce comes together. If it looks like it might break, stop pouring for a few seconds and keep whisking to recover the emulsion. Reserve a tablespoon of warm butter so you can smooth out texture at the end if needed.

3. Rescue tricks everyone forgets. If it splits, whisk a fresh yolk in a clean bowl and gradually whisk the broken sauce into it, or whisk in a teaspoon of warm water and then reheat very gently. You can also use a handheld blender on low for a quick fix but dont over blitz or you will overheat it.

4. Maximize flavor and timing. Make the reduction ahead and chill, keep the final finish and emulsifying step for last minute. Add most of the tarragon at the end so it stays bright, and if the sauce tastes too sharp try a tiny pinch of sugar or a touch more butter to round it out. Serve immediately for best texture.

Foolproof Béarnaise Sauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally nailed a foolproof Sauce Béarnaise and there is one tiny trick that makes all the difference.

Servings

servings

Calories

245

kcal

Equipment: Here’s what you’ll need to make this béarnaise, quick and simple.

Ingredients

3 large egg yolks
1/2 cup (1 stick, 113 g) unsalted butter, clarified and kept warm
1/4 cup dry white wine
1/4 cup white wine vinegar
2 tbsp finely minced shallots
2 tbsp fresh tarragon, chopped (divided)
1 tsp fresh lemon juice
6 to 8 whole black peppercorns, lightly crushed
1/4 tsp sea salt, or to taste
Freshly ground black pepper, to taste

Directions

Put the white wine, white wine vinegar, minced shallots, 1 tablespoon of the chopped tarragon, crushed peppercorns into a small saucepan and simmer gently until reduced to about 2 tablespoons of syrupy liquid, 5 to 8 minutes; let it cool a bit.
Strain that reduction through a fine mesh into a heatproof bowl, pressing on the shallots to get the flavor, then discard the solids.
Whisk the 3 egg yolks in the bowl until slightly thickened, then whisk in the warm reduction a little at a time to temper the yolks.
Set the bowl over a simmering pot of water (bain marie), water must not touch the bowl, and keep whisking until the yolks are pale and thickened but not scrambled. its warm not hot.
Slowly stream in the warm clarified butter, whisking constantly and steadily so the sauce emulsifies; start drop by drop then faster as it comes together. Reserve a tablespoon of butter in case you need to fix texture.
When all the butter is incorporated, stir in the remaining tablespoon of chopped tarragon, 1 teaspoon lemon juice, 1/4 teaspoon sea salt and freshly ground black pepper to taste; taste and adjust.
Keep the béarnaise warm over very low heat or in a thermos, dont let it exceed about 120°F or it will split; if it gets too thick add a teaspoon of warm water to loosen.
If the sauce breaks, whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it, or whisk in a spoonful of cold water then slowly rewarm; serve immediately with steak or veggies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.