Béarnaise Sauce (8 Ingredients)

Sherry M Watson
Ratings : 4.4 ⭐ from 1052
⌛ 1 hour
🗒️ 8 ingredients
👩‍🍳 -

Welcome to the world of Cookpad Recipes, a place where you can discover tasty and straightforward recipes for any event.

Today's special is the béarnaise sauce. This enjoyable recipe is simple and quick to prepare.

All you require are 8 ingredients and the eagerness to follow 4 easy steps.

Béarnaise Sauce (8 ingredients)


  • reduction
  • 1 tbsp dried tarragon
  • 2 shallots OR 1 small onion, finely minced
  • 1/4 cup Chardonnay wine
  • 1/4 cup white wine vinegar
  • other ingredients
  • 1/2 cup melted butter (clarified butter is best)
  • 3 large egg yolks, slightly beaten
⚡Before proceeding to the steps of creating "Béarnaise Sauce (8 Ingredients)", it is advisable to explore the following brief health tips:
Or 👇 jump to method

A healthy and nutritious diet is essential for maintaining good health. Consuming a variety of foods that provide essential nutrients helps our bodies perform various important functions.

Foods filled with vitamins, minerals, fibers, and antioxidants are key to bolstering our immune system and shielding us from chronic diseases such as diabetes, heart disease, and cancer.

Additionally, a healthy diet aids in maintaining an optimal weight, controlling cholesterol and blood pressure levels, and even balancing hormones. For growing children and teenagers, proper nutrition is crucial for their full physical development and brain growth. For adults, a well-rounded diet can significantly enhance daily productivity and energy levels.

In essence, adopting a healthy eating habit as a part of your lifestyle is a long-term investment in better health and improved quality of life.

We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "béarnaise sauce".

💡️ Once all the ingredients are ready, you can prepare béarnaise sauce by adhering to the 4 following procedures:


  • It's easier to make this sauce if you make the reduction several hours before you're ready to make the sauce. I do mine the day before, along with clarifying the butter.
  • Place all the reduction ingredients in a small sauce pan and bring to a boil. Turn the heat down to medium and continue cooking, uncovered, until the liquid is reduced by half, about 20 minutes. Strain and reserve the liquid (should be 1/4 cup) to use in the sauce. The minced shallots/onion can be discarded, or dehydrate and save for seasoning in another dish.
  • The sauce should be prepared right before you're going to use it, otherwise it might break and not look as appealing (will still taste fine if broken, however).
  • In the bottom of a double boiler, heat water to not quite boiling then turn your heat down to low. Place the top section of the double boiler on it. Add the reduction liquid, which should be at room temperature. Constantly beating with a wire whisk or hand mixer on medium-low speed, slowly add the egg yolks to thicken. Still beating, very slowly add the butter, about 1 tablespoon at a time. When the butter is fully incorporated, immediately serve the sauce.

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

If you find this site useful, remember to add it to your bookmarks and share it with your loved ones, friends, and relatives.

Other recipes…