Béarnaise Sauce

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

This is similar to the recipe ingredients in Michel Guérard’s Cuisine Gourmande (not as iconoclastic as Cuisine Minceur, but as intelligent). The method, though, is mine.


  • 7 tbsp red wine vinegar
  • 50 g shallots, finely chopped
  • 6 crushed


Put the vinegar, shallots, peppercorns if using and half the tarragon into a heavy-bottomed stainless-steel or enamel saucepan and bring to the boil. Reduce rapidly for 4 minutes. Pass through a sieve into a bowl and return to the saucepan. Allow to cool.

Melt the butter in a small saucepan. Add the egg yolks to the vinegar reduction and beat with a spiral whisk. (a balloon whisk is lik