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Béarnaise sauce

Béarnaise sauce

Delicious served with steak!

Serves

4

Prep: 

5 mins

Cook: 

5 mins

Average: 4.7 (3 votes)

Ingredients

  • 2 tbsp white wine vinegar
  • 4tbsp of dry white wine
  • 175g/6oz unsalted butter, melted
  • 4 large British Lion egg yolks
  • 1 shallot
  • 1 tsp dried tarragon
  • fresh tarragon (optional)
  • chives (optional)

Method

  1. Finely chop a shallot and place in a small pan with the dried tarragon.
  2. Place the vinegar and wine in a small pan and simmer until reduced by half. Place the egg yolk and vinegar mixture in a small heatproof bowl and set it over a pan of gently simmering water.
  3. Whilst still whisking, gradually add the butter in a slow but steady stream until the mixture
    has thickened and all the butter is incorporated.
  4. Stir through a little chopped fresh tarragon and chives if liked before serving.