Béarnaise Sauce (Easy, Foolproof Recipe)

Key Takeaways

• Béarnaise is a classic French sauce made from a tarragon–shallot reduction emulsified with egg yolks and butter.

• An immersion blender method makes it more foolproof than the traditional whisked bain-marie.

• The sauce pairs beautifully with steak, salmon, vegetables, or brunch dishes when made and served fresh.

Ah, béarnaise sauce. It sounds so fancy and sophisticated, but don’t be fooled! You don’t have to be a French chef master at whipping up this delicious sauce, but you’ll surely have people believing you are when they taste it.

Something so simple and easy to make is sure to enhance the flavor of your dish. And with our stylish pans, you can give it a professional, luxurious flair during the process. Read on to learn what it is and how you can make it for yourself at home!

Recipe Card

Title : Béarnaise Sauce
Yield : About 1 cup
Serves : 4
Time : Prep ~10 min · Cook ~10–15 min · Total ~20–25 min
Equipment : Small saucepan, fine strainer, immersion blender + tall jar (or whisk + heatproof bowl), instant-read thermometer, silicone spatula

Ingredients

• 1/2 cup dry white wine

• 1/4 cup white wine vinegar

• 1 small shallot, minced

• 3 sprigs fresh tarragon (leaves minced; stems for reduction)

• 1/2 tsp black peppercorns

• 2 large egg yolks

• 12 Tbsp unsalted butter, hot/clarified

• Kosher salt, to taste

• Optional:

• pinch cayenne; 1 Tbsp minced chervil

Instructions

• Make reduction: simmer wine, vinegar, shallot, tarragon stems, and peppercorns until ~2 Tbsp liquid remains. Strain and cool to lukewarm.

• Immersion blender method: combine yolks and reduction in a tall jar; blend 5 seconds.

• With blender running, stream in very hot butter until a thick, glossy emulsion forms.

• Stir in minced tarragon (and chervil if using). Season with salt (and cayenne).

• Traditional method (alt): whisk yolks and reduction over barely simmering water until ribbons form. Slowly whisk in warm clarified butter.

• Serve immediately or hold warm (see notes).

Notes

• Warm-hold only: keep at ~120–130°F in a warm spot for up to 1 hour. Do not cool/reheat.

• Too thick? Whisk in warm water 1 tsp at a time.

• Broken? Blend in 1 tsp water or a fresh yolk.

Why It Works

Béarnaise is built on a simple but powerful idea: start with a sharp, aromatic reduction of white wine, vinegar, shallots, and tarragon stems, then use it as the acidic base to emulsify rich egg yolks and hot butter. That combination creates a velvety sauce with depth from herbs and brightness from vinegar. It’s essentially a hollandaise with a French garden twist.

The immersion blender method makes this process nearly foolproof. By blitzing the yolks before streaming in very hot butter, the high-speed shear force locks fat and liquid together quickly, forming a stable emulsion that resists breaking. It’s faster, easier, and more forgiving than the traditional whisk-over-bain-marie method, which demands constant attention.

Butter temperature is the make-or-break detail: aim for very hot but not scorching, around 180–200°F. This heat is just enough to “cook” the yolks gently while encouraging them to thicken without scrambling.

Fresh tarragon is non-negotiable for authentic flavor, while a little chervil adds the classic restaurant-style finish. With the right balance of heat, herbs, and technique, béarnaise turns into a silky, aromatic sauce that elevates everything it touches.

What Is Béarnaise Sauce?

Béarnaise is a French classic first created in 1836 by Chef Collinet at his Paris restaurant. It quickly became a favorite for its rich, tangy character and signature hit of fresh tarragon. Unlike hollandaise, which relies on lemon, béarnaise gets its brightness from a reduction of wine and vinegar balanced with herbs.

The result is a sauce that’s creamy, aromatic, and distinctly French. Today, it’s most often paired with steak, salmon, asparagus, or brunch dishes like eggs Benedict, where its herbal depth makes simple ingredients taste restaurant-worthy.

Béarnaise Sauce vs. Hollandaise Sauce

When you saw “béarnaise sauce,” you probably got it mixed up with hollandaise sauce . Both are similar at their core since they are sauces that are made with the emulsification of butter and egg yolks with a touch of acidity.

Beyond that, though, there are some key distinctions in terms of how they are made and used.

Hollandaise Sauce

• It is known as one of the five French Mother Sauces.

• It is made with egg yolks, salt, lemon juice, and warm butter.

• In terms of appearance, this sauce is pale yellow in color and is also smooth, creamy, and rich.

• It is commonly served on Eggs Benedict, poached fish, and asparagus as a finishing sauce.

Béarnaise Sauce

• It is a derivative of hollandaise sauce.

• It is made with shallots and fresh herbs and gets its acidity from white wine vinegar.

• In terms of appearance, béarnaise sauce is also pale yellow, with flecks of green herbs and a smooth and creamy texture.

• It is commonly served on grilled meat and fish.

Step-by-Step

You’ve got the “what” and the “why.” Now let’s make it happen. Follow these cue-driven steps so your béarnaise turns out silky, stable, and restaurant-ready without stressful guesswork.

1. Reduce with intention

Simmer wine, vinegar, shallot, tarragon stems, and peppercorns until you have ~2 Tbsp total liquid. You’re looking for a syrupy texture; a spoon dragged across the pan should briefly trail before the liquid closes. Strain and cool to lukewarm.

Tip: Stop reducing when the bubbles look glossy and slow; cooling protects the yolks from curdling.

2. Build a stable base

Add yolks and lukewarm reduction to a tall jar and blend for 5 seconds, just enough to unify and lightly aerate. The mixture should look uniform and slightly foamy, not streaky.

Tip: Keep the blender head fully submerged to avoid big air pockets that can weaken the emulsion.

3. Emulsify with hot butter

With the blender running, stream in very hot clarified butter (180–200°F). Start with drops, then a thin steady ribbon. The sauce will turn pale, thick, and glossy; the vortex will narrow as it sets.

Tip: Butter heat = stability. If it tightens too quickly or looks oily, blend in 1 tsp warm water, then continue. (Gentle heat preserves yolk texture and food safety.)

4. Finish, season, and set the texture

Fold in minced tarragon (and chervil if using). Season with salt (and a pinch of cayenne). Aim for nappe: the sauce coats the back of a spoon, and a finger swipe leaves a clean line.

Tip: Too thick? Whisk in warm water, 1 tsp at a time. Serve right away, or warm-hold at 120–130°F for up to 1 hour—don’t chill and reheat.

Troubleshooting

Even the best sauces can go sideways, and béarnaise is no exception. The good news? Most problems are fixable if you know what to look for. Think of this section as your kitchen safety net: quick checks and simple fixes so your sauce stays silky and flavorful instead of winding up in the sink.

• Broken or greasy: Blend in 1 tsp warm water to pull the fat and liquid back together. If that doesn’t work, start with a fresh yolk and slowly stream the broken sauce into it.

• Too thick: Whisk in warm water (1 tsp at a time) or a few drops of your reduction until it loosens.

• Too thin: Blend in more hot butter gradually until it coats the back of a spoon.

• Grainy or curdled: The yolks overheated. Begin again with a fresh yolk and gently re-emulsify.

• Flavor flat: Add a pinch of salt and a few drops of the warm reduction. Finish with fresh tarragon for brightness.

• Holding: Keep warm at 120–130°F for up to an hour. Never chill and reheat. This sauce is best enjoyed fresh.

What To Serve It With

Béarnaise shines when it’s paired with rich proteins and simple sides that let its herbal tang stand out. A seared ribeye or filet is the classic choice. Our skillet gives you the high, even heat needed for a perfect crust. It’s just as delicious over salmon, where the buttery sauce complements the fish’s natural richness.

For vegetables, drizzle it on asparagus or spoon it over roasted potatoes for an elevated side. If you’re feeling brunchy, try a twist on eggs Benedict, swapping hollandaise for béarnaise. Use your saucepan for reductions and stick to nonreactive cookware to preserve the sauce’s delicate flavor.

Frequently Asked Questions

What’s the difference between béarnaise and hollandaise?

Both are butter-and-egg emulsions, but béarnaise gets its acidity and flavor from a tarragon–shallot–vinegar reduction, while hollandaise uses lemon juice.

Can I make béarnaise ahead of time?

It’s best served fresh. You can hold it warm (about 120–130°F) for up to an hour, but it should not be chilled and reheated later.

Can I use dried herbs instead of fresh?

Fresh tarragon is key to authentic flavor. If dried is your only option, use about one-third the amount in the reduction only, and finish with fresh if possible.

What if I don’t have an immersion blender?

You can use the classic bain-marie method: whisk egg yolks and reduction over barely simmering water until ribbons form, then slowly add warm clarified butter.

Can I swap butter for ghee or clarified butter?

Yes. Ghee and clarified butter work beautifully. They’re more stable and deliver a cleaner flavor, just make sure they’re hot enough for emulsification.

Happy Cooking!

Just imagine the heads you will turn when your party guests smell the restaurant-quality sauce in the air. And of course, we know you won’t fall short on making the presentation complete with our aesthetically pleasing, modern style pans. It doesn’t get simpler and fancier than this!

Sources:

THE KING OF SAUCES | Swedishness

Hollandaise sauce | Origins, Ingredients, Taste, & Uses | Britannica