Bearnaise Sauce

Preparation info
    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Named after the French province of Béarn, béarnaise is a thick, creamy pungent sauce made with butter, egg yolks, vinegar and tarragon. Use a non-reactive saucepan so there is no danger of the sauce discolouring or being tainted with a metallic flavour. Serve this with pan-fried steak, roast beef or lamb, or poached salmon, or try it with vegetables and eggs.