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Béarnaise Sauce

Categories: Entertaining
Type: Sauces

Fragrant and tangy, this French sauce is great with steak

Prep Time: prep 10 mins

Cooking Time: cook 5 mins

Serves: makes about 1 cup


  • 2 small shallots, finely chopped
  • 3 tbsp chopped tarragon
  • 2 tbsp white wine vinegar
  • 2 tbsp dry white wine
  • 1 tsp peppercorns, crushed
  • 3 large egg yolks
  • 14 tbsp butter, at room temperature
  • salt and freshly ground black pepper
  • 1 tbsp fresh lemon juice
Béarnaise Sauce photo

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  1. Bring the shallots, 1 tbsp of the tarragon, vinegar, wine, and peppercorns to a boil in a heavy nonreactive saucepan over high heat. Boil for about 2 minutes, or until the mixture has reduced by half. Strain the liquid through a sieve and let cool.
  2. Whisk the egg yolks and 1 tbsp water in a heatproof bowl. Place over a saucepan of barely simmering water. Whisk in the cooled liquid. Whisk in the butter, 1 tbsp at a time, until the first addition softens into a creamy sauce before adding more. Whisk in the lemon juice and remaining tarragon. Season with salt and pepper. Serve immediately.
  • prep 10 mins; cook 5 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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