For best results, use high-quality butter. Keep the heat low and whisk constantly to prevent the egg yolks from scrambling. If the sauce becomes too thick, add a teaspoon of warm water at a time until it reaches the desired consistency. Béarnaise sauce is best served immediately. If you need to hold it, keep it warm in a thermos or over very low heat, whisking occasionally.
Chef John's Béarnaise Sauce
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS27
Elevate your steak (and so much more!) with this classic French sauce. Rich, buttery, and infused with the bright flavors of tarragon and shallots, this Béarnaise will transform any dish into a gourmet experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol86 mg
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Fiber0 g
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Protein1 g
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Saturated Fat9 g
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Sodium38 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tarragon-Shallot Reduction: In a saucepan, combine 1 cup tarragon, shallots, and peppercorns. Add white wine vinegar, white wine, and water. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer gently until the liquid reduces to about 3 tablespoons (approximately 20-30 minutes). Strain the reduction through a fine-mesh strainer, pressing the solids to extract maximum flavor. Set aside 3 tablespoons for the sauce.
02
StepMake the Caper-Tarragon Compound Butter: In a mortar, combine the chopped tarragon and capers. Using a pestle, mash for about 1 minute. Add 1 tablespoon of cold butter and continue to mash until thoroughly combined into a solid mass. Wrap in plastic wrap and chill.
03
StepEmulsify the Béarnaise Sauce: In a stainless steel mixing bowl, whisk together the egg yolks and 3 tablespoons of the tarragon-shallot reduction. Cut the remaining 8 tablespoons of cold butter into cubes. Place the bowl over a saucepan of simmering water (double boiler). Ensure the water doesn't touch the bowl. Whisk constantly as the butter melts. The mixture will thicken and lighten in color (8-10 minutes).
04
StepFinish the Sauce: Once the sauce is thick and creamy, reduce the heat to low. Stir in the chilled caper-tarragon compound butter, broken into chunks. Continue whisking until fully incorporated. Remove from heat and season to taste with salt, cayenne pepper, and freshly ground black pepper.
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RECIPE REVIEWS
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Please Rate
Shayna Kautzer
May 24, 2025My sauce broke, but I think it was my fault. I'll try again!
Kristoffer Kunze
May 21, 2025A bit tricky, but worth the effort!
Cary Franey
Apr 11, 2025The instructions were so clear, even I could make it perfectly on my first try!
Arne Daugherty
Apr 4, 2025This is now my go-to Béarnaise recipe.
Trinity Hegmann
Mar 16, 2025The compound butter adds a wonderful depth of flavor.
Kade Zemlak
Mar 15, 2025I added a pinch of smoked paprika for a unique twist.
Joseph Little
Mar 15, 2025This recipe is fantastic! My steak has never tasted better.