Sauce Béarnaise


  • 7 ounces unsalted butter, melted and clarified
  • 1/4 cup very finely chopped shallots
  • 2 tablespoons finely chopped fresh tarragon
  • 1/4 cup white wine vinegar
  • 1/4 cup white wine
  • 3 egg yolks
  • salt and pepper



  • To clarify butter, melt it over low heat without stirring. Once it has melted remove from heat and skim off the solids floating on top.
  • Place shallots, tarragon, vinegar and wine on medium heat and boil for about 5 minutes. Strain the reduction - you should end up with about 2 tablespoons of liquid.
  • Set up a double boiler arrangement with a Pyrex bowl and a saucepan. Place the egg yolks in the bowl and whisk in the reduced vinegar. Place bowl in pan of simmering water and cook, whisking continually, until mixture thickens - about five minutes.
  • Remove from heat and very slowly whisk in clarified butter. Whisk in salt and pepper to taste.