Béarnaise Sauce


  • 115 g/ 4 oz unsalted butter
  • 60 g/ 2 oz finely chopped shallots
  • 4 tbsp white wine vinegar
  • 1 tsp coarsely crushed peppercorns
  • 2 egg yolks
  • ½ tsp salt


Melt the butter in a pan over a low heat.

At the same time, boil the shallots with the vinegar and peppercorns until reduced to about 1 tablespoon.

Pass through a sieve into a food processor and add the egg yolks and salt. Turn on at full speed and slowly pour the butter through the feeder tube.

Transfer to a bowl set over simmering water and whisk until a spoonable consistency is achieved.