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    Bearnaise Sauce

    Bearnaise Sauce

    Servings: Varies

    Prep Time: 5 minutes

    Cook Time: 5 minutes


    4 egg yolks

    2 tsp white wine vinegar

    ¼ tsp onion powder or 2 tbsp shallots

    2 tbsp fresh tarragon, chopped

    ½ cup butter

    salt and pepper


    Mix vinegar, onion and tarragon in a small bowl.

    Crack the eggs and place the egg yolks in a pyrex bowl.

    Melt the butter on low heat in a sauce pan.

    Slowly add the butter, in a thin stream, into the egg yolks while whisking the mixture

    Stir in tarragon mixture, season with salt and pepper.


    Try Hollandaise or Béarnaise in the blender:

    Place the egg yolks, lemon juice, and salt and pepper in a blender. Pulse until the ingredients are well combined.

    Turn the blender to high and slowly pour in the melted butter. Blend until the sauce is thick, about 30 seconds.

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