The Bearnaise

The Bearnaise


250g butter
4 tablespoons vinegar (white wine)
4 tablespoons white wine (may be replaced for water)
1,5 shallots
1 bunch of tarragon (5-6 twigs)
1/2 bunch of chervil (2-3 twigs)
4 egg yolks
Lemon juice to taste
Pinch of cayenne

Tips and tricks to get a perfect bearnaise everytime

If this is your first take at a bearnaise, you might want to double vinegar and white wine, just to make sure that you end up with enough essence. Make sure you buy fresh tarragon from your grocer, that is not packed up, since this often won’t have any taste to it. When seasoning, you have a choice between white and black pepper. White will look better, but black will have better taste. Lastly, have an ice cube ready when finishing the sauce. If it starts splitting, add the cube and it might save the sauce. The sauce must not be above 60’ degrees or else it will split.

Bearnaise essence

In a saucepan, add 3 tarragon stalks, vinegar, white wine, chopped shallots and a pinch of salt and pepper.
Boil until you have 2-3 tablespoons liquid left, this is your bearnaise essence. Pour it though a sieve into the saucepan you want to finish your sauce in.

Now melt the butter and pour the clarified part into a canister. Be sure to skim it, that way you will get rid of that foamy white milk proteins.

Now add the egg yolks to your essence and start whisking, and keep whisking until a bit of foam appears on top and the mixture starts thickening. Pour in a bit of your clarified butter and whisk it in. When absorbed mix in a little at a time until the sauce have the desired thickness. DO NOT pour in the butter to fast, or the sauce will start splitting and you will have to start all over. Now whisk in cayenne and lemon juice to taste and finish the sauce with chopped tarragon and chervil.


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