Béarnaise Sauce Recipe

That Time Béarnaise Nearly Broke Me (But Didn’t)

Okay, let me set the scene: Saturday night, steak’s sizzling, my partner is eyeing me like I’ve promised to conjure magic on his plate, and I’m standing in the kitchen panicking slightly over a bowl of egg yolks and butter that’s threatening mutiny. Béarnaise sauce, my friends, is a lovable diva—she will test your patience and occasionally your temperament. But, oh, when she comes together? Pure velvet. My dad always said making Béarnaise is like riding a bike, but I’m convinced he forgot the first dozen times he fell off. Anyway, let me show you how I make it (with a few detours and mental notes on what not to do…)

Why I Keep Coming Back To This Béarnaise

I roll out this sauce whenever we’re feeling fancy—it’s my go-to for treating steak like royalty, and honestly, everyone loses their minds for it. My family loves it because it’s got this punchy, herby thing going on (those shallots are no joke), and it’s rich without being heavy. I won’t lie, I avoided Béarnaise for ages because I’d heard horror stories about it splitting. But after a few heroic rescues with ice cubes (true story), I realized even if it goes sideways, you usually can save it. Plus, it’s actually kind of fun to whisk like a lunatic for a minute. Plus, it’s a killer conversation starter—”Did you make this yourself?” Yes. Yes, I did (sort of?)

Here’s What You’ll Need—And a Few Shortcuts

• 3 large egg yolks (Room temp if you remember. Cold is fine in a pinch, but it takes a bit longer to blend—I forget every time.)
• 125g (about a stick and a bit) unsalted butter, cut into cubes (I use salted sometimes; just go easy on extra salt later)
• 2 tablespoons white wine vinegar (Red will kind of work if you run out, but it changes the vibe a lot)
• 2 tablespoons chopped fresh tarragon leaves (Or dried if that’s all you’ve got—truly, it’s still good. My aunt swears chervil is better. I disagree, but you do you)
• 2 teaspoons finely chopped shallot (or, full admission, red onion when the shops were out of shallots during lockdown. Wasn’t bad!)
• 1 tablespoon water
• Salt and black pepper, to taste (Add a little, then taste—don’t get wild at the start)
• Pinch of cayenne or white pepper (Optional, most times I forget this and no one complains)

How I Pull This Off (Most Days)

1. Infuse the vinegar: Chuck the vinegar, water, shallot, and half the tarragon in a tiny pan. Simmer it until it’s reduced by, like, half. Should smell sharp but good. Strain out (or don’t, sometimes I can’t be bothered and just fish out the tarragon bits later).
2. Get whisking: Put your egg yolks in a heatproof bowl. Splash in that slightly cooled, strained vinegar mixture. Pop the bowl over a saucepan of gently simmering water—kind of like setting up a science experiment. Whisk like you mean it; you want them pale and kind of doubled in volume. (It’ll look a little lumpy or thin—don’t panic, that’s normal. This is usually where I taste. Shh.)
3. Sneak in the butter: Start whisking in those cubes of butter, a bit at a time. If the sauce starts looking greasy or splits (the enemy!), take it off the heat and whisk in a splash of cold water. Nine times out of ten, it comes back to form. If not, well, now’s a good time for a snack break and a deep breath.
4. Finish it strong: Take off the heat, stir in the rest of the chopped tarragon, salt, pepper, and whatever else you fancy. Taste. Taste again (that’s not just chef’s privilege, it’s essential—some days the sauce just needs more zip).
5. Serve quick: Transfer to a jug or warm bowl. Béarnaise doesn’t love hanging around—it’s a diva, remember?

Notes From a Serial Béarnaise Tinkerer

• I used to try and keep leftovers, thinking “tomorrow’s steak sandwich”—but reheating in the microwave is a gamble. Low heat, patience, but often I just end up eating it cold on chips. Try it!
• Once I made it with clarified butter (like the pros say), but honestly, it tasted the same to me. Skip that step if you like.
• If you overwhisk, it can get a bit fluffy. Sometimes I like that, sometimes not. Up to you.

What If You Want to Mix Things Up? (Or Go Rogue)

• Chives instead of tarragon? Eh, it’s okay, but you lose the classic flavor. That said, a mix can work.
• Splash of lemon juice? I’ve tried it—gives it a bit more tang. I tend to think less is more here though.
• Once I tried it with vegan butter and aquafaba egg yolks—did not work, tasted like wet cardboard. Lesson learned.
• Swap out the vinegar: champagne vinegar makes it bougie, cider vinegar makes it a bit… barnyard. Not my fave.

The Stuff You’ll Need (But You Can Wing It!)

• Small saucepan for the vinegar infusion
• Heatproof bowl for your double boiler action (sometimes I just rest a metal mixing bowl on a pot, works fine)
• Whisk (good arm workout—if you’ve only got a fork, it’ll take longer but you’ll get there, trust me)

How to Store It (If It Lasts That Long)

Béarnaise will keep in the fridge for a day or so, tightly covered. It’ll thicken up a lot though. Honestly, in my house it never lasts that long—if you do have leftovers, try it with roasted potatoes the next day. Or, let’s be real, sometimes I just pop a cold spoonful straight form the jar. Serious Eats has some extra tips if you want to get really into sauce storage.

Serving This Like a Pro (Or Just Really Hungry)

Pour generously over steak—my favorite is ribeye with Béarnaise, every time. Or, if you’re feeling wild, drizzle it over roasted asparagus or even a pile of French fries (my kids call it “fancy dipping sauce”). At Christmas, my uncle puts a dollop on poached salmon. Honestly, whatever makes you happy, go for it.

Things I Learned the Hard Way: Pro-ish Tips

• Don’t let the bowl get too hot—scrambled egg with tarragon is just sad. I once tried cranking up the heat to rush things. Nope! It separated and I nearly cried.
• Taste a lot as you go. Sounds obvious, but once I forgot and it was like eating pure tarragon vinegar. Not my finest hour.
• If it splits, don’t panic. Sometimes just a tablespoon of cold water and furious whisking brings it back. Or start a new yolk in a bowl, then whisk in your separated sauce bit by bit like you’re coaxing a stubborn cat.

FAQ: You Honestly Asked, I Answered

• Can I make Béarnaise sauce ahead of time? Yeah, but it’s definitely better fresh. You can keep it in a thermos for a dinner party (did that once, felt super professional). Reheating is tricky though—go low and slow.
• What if I don’t have tarragon? Eh, just use what you’ve got—parsley, chives, dill, even a little basil in a pinch. Not authentic, but still pretty good.
• Does it really need all that butter? Well… it’s kinda the point, isn’t it? But I’ve subbed in a splash of olive oil once—wasn’t classic, but still tasty.
• Can I make it in a blender? Some say yes, I tried, but was left with a weirdly foamy, lukewarm sauce. I prefer the whisk, honestly.
• How do I rescue a broken Béarnaise? (See tip above with cold water trick) or, check out BBC’s guide—they break it down pretty well.

Oh—side note, last time I made this, I got distracted halfway through by my dog chasing a squirrel past the kitchen window. Still managed not to burn the sauce! If that’s not a small domestic miracle, I don’t know what is.

★★★★★ 4.80 from 120 ratings

Béarnaise Sauce Recipe

yield: 4 servings

prep: 15 mins

cook: 10 mins

total: 25 mins

A classic French Béarnaise Sauce, perfect for steak or vegetables. This creamy, tangy sauce is made with tarragon, egg yolks, butter, and vinegar reduction for a deliciously rich flavor.

🖨️ Print Pin Recipe

Ingredients

• 3 large egg yolks
• 1/2 cup unsalted butter, melted and warm
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon shallot, finely minced
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1
   In a small saucepan over medium heat, combine the white wine vinegar, shallot, and half of the chopped tarragon. Simmer until reduced by half, then strain and set aside to cool.
2. 2
   In a heatproof bowl, whisk together the egg yolks and cooled vinegar reduction.
3. 3
   Place the bowl over a pot of barely simmering water (double boiler) and whisk continuously until the mixture thickens slightly.
4. 4
   Slowly drizzle in the melted butter while whisking constantly, until the sauce is thick and creamy.
5. 5
   Stir in the remaining tarragon, lemon juice, salt, and black pepper. Serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220 caloriescal

Protein: 2gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 1gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!