Béarnaise Sauce

Preparation info
  • Makes about

    250 ml

    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 4 black peppercorns, crushed
  • 1 large shallot, finely chopped
  • 2 tbsp chopped fresh tarragon


Boil the peppercorns, shallot, tarragon and vinegar in a heavy pan until reduced by one-third. Remove from the heat and add the egg yolks. Return to a very low heat, whisk for 3 minutes, then whisk in the butter a little at a time. Add salt and cayenne to taste.