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Bearnaise Sauce

 Bearnaise Sauce
This smooth rich sauce makes a tangy accompaniment to roast beef.
8 ServingsPrep/Total Time: 30 min.


  • 1/4 cup white wine vinegar
  • 1/4 cup white wine or chicken broth
  • 1/4 cup minced shallot
  • 3 tarragon sprigs
  • 1/4 teaspoon pepper
  • 4 egg yolks
  • 2 tablespoons cold water
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup butter, melted and cooled
  • 2 tablespoons minced fresh tarragon
  • 1 tablespoon minced fresh parsley


  • In a small saucepan, combine the vinegar, wine, shallot, tarragon
  • sprigs and pepper; bring to a boil. Reduce heat; simmer for 10
  • minutes or until mixture is reduced by half. Strain and set liquid
  • aside; discard solids.
  • In a small heavy saucepan, whisk the egg yolks, water, salt, white
  • pepper and reserved vinegar liquid. Cook and stir over low heat
  • until the mixture begins to thicken, bubbles around the edges and
  • reaches 160°. Gradually whisk in butter. Remove from the heat;
  • stir in minced tarragon and parsley. Serve immediately. Yield: 1
  • cup.

2 of 2

Bearnaise Sauce (continued)

Nutritional Facts: 2 tablespoons equals 142 calories, 14 g fat (8 g saturated fat), 137 mg cholesterol, 194 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.